Oatmeal Brulee

Oatmeal Brulee with Ginger Cream

Total Time:
37 mins
Prep Time:
30 mins
Cook Time:
7 mins
4 servings
Dish Size:
10-oz. EZ Hold Bakers
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October 19, 2016


Ginger Cream

  • 1/2 cup heavy cream
  • 2 teaspoons grated fresh ginger root
  • 1 cinnamon stick
  • 1 Tablespoon grated orange peel
  • 1/4 cup maple syrup
  • 1/4 teaspoon nutmeg


  • 4 cups water
  • 2 cups old fashioned oats
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped dried cherries
  • 1/2 teaspoon salt
  • 3 Tablespoons brown sugar
  • 2 Tablespoons butter, soft1 cup fresh or frozen raspberries, thawed
  • 1/4 cup sugar


  1. For the ginger cream: In a small saucepan combine the cream, ginger, cinnamon stick and orange peel.  Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat and strain and discard solids. Stir in syrup and nutmeg.  Set aside.
  2. For the oatmeal: In a large saucepan bring water to a boil over high heat.  Stir in oats, apricots, cherries and salt.  Reduce heat to medium and cook for 5 minutes, stirring occasionally. Remove from heat and stir in brown sugar and ¼ cup of ginger cream. Cover and let stand for 2 minutes.
  3. Grease two temp-tations 10 ounce EZ Hold bakers with butter.  Place on a baking sheet.  Divide raspberries between the two bakers. Spoon oatmeal over raspberries.  Sprinkle evenly with sugar. Broil 6 inches from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream. 
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