Best Blueberry Oatmeal Cream Brulee Recipes

BLUEBERRY CREME BRULEE

Steps:

• Add ingredients for blueberry sauce to a medium sauce pan. Place over medium high heat and bring to boil. Reduce to a simmer and cook until berries burst and sauce thickens. Distribute evenly among 4 6-ounce ramekins. Place into a square baking dish. set aside.
• Preheat oven to 350 degrees. Place egg yolks in a medium bowl and whisk until blended. Combine cream, milk, sugar, and salt in a medium sauce pan and heat on medium. Stir to dissolve the sugar and heat-through the mixture. Do not let it boil! Remove mixture when sugar is dissolved.
• Add vanilla extract to milk mixture. Slowly whisk in 1/4 cup of hot milk mixture into egg yolks to heat them up without scrambling. Whisk in the remaining milk mixture. If you have any egg chunks, strain the mixture.
• Ladle the custard mixture into the ramekins very gently so the blueberry sauce does not completely mix with the blueberry sauce. It will swirl a little but not turn completely blue. Fill the ramekins almost to the very top, leaving about 1/2 inch.
• Boil water and pour into baking dish, creating a bath for the ramekins. Fill about halfway up the ramekins. Bake in preheated oven for 1 hour 10 minutes to 1 hour 30 minutes, until set but center still jiggles. Cook time depends on the height of your ramekins. Mine were tall so they took about 1 hour 20 minutes.
• Remove from oven and carefully remove ramekins from hot water bath. I used a fork and a pot holder to achieve this. Let cool to room temperature and then place in refrigerator to thicken and chill, at least 4 hours.
• Once cooled and right before serving, place about 1 - 1 1/2 teaspoons of superfine sugar on top of each custard shake around to create an even layer of sugar. Torch with blow torch to caramelize the sugar. Serve immediately.

BAKED OATMEAL CREME BRULEE STYLE

Steps:

• Heat oven to 350 degrees.
• Lightly oil a 9 x 13 baking dish.
• In a large bowl, combine dry mix.
• In a medium mixing bowl, whisk wet mix well.
• Add wet mix to dry mix, stirring well.
• Pour mixture into prepared dish.
• Bake 40- 45 minutes- centre will be jiggly.
• Remove pan from oven, place pan on a cooling rack.
• Hand sprinkle brown sugar over top of oatmeal.
• Return pan to oven, bake until sugar melts, 2- 3 minutes.
• Remove pan to cooling rack.
• Set oven to broil.
• Set pan under broiler 3 inches from heat till sugar bubbles and browns slightly, 1- 2 minutes (watch carefully for burning, turn pan if needed).
• Remove pan from broiler and spoon mixture into serving bowls.

BLUEBERRY OATMEAL

Steps:

• Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

OATMEAL BRULEE WITH GINGER CREAM

Steps:

• In a small saucepan, combine the cream, ginger, cinnamon stick and orange zest; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg., In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes., Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.

BLUEBERRY OATMEAL

Steps:

• In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat until thickened, 1-2 minutes, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two serving bowls; top with blueberries.

OATMEAL CRèME BRûLéE WITH ALMOND AND ORANGE

Steps:

• Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture.
• In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.
• In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.
• Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
• When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.