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Friday, March 12, 2010

Creme Brulee Oatmeal

Warning: Decadence ahead!! That is the warning that should come with this oatmeal. Seriously, isn't most breakfast food just dessert in disguise? Creme Brulee seems to be popular for breakfast food these days. Just last weekend David was reading that a Creme Brulee French Toast won a breakfast food contest in Maine. Of course, I have thought about nothing but Creme Brulee since. I stumbled across an article in the New York Times about restaurants making breakfast themed desserts. Then I thought why not warm Oatmeal Creme Brulee for Breakfast? There are actually a lot of recipes out there already. After reading through them it seemed that the majority were just baked oatmeal with a crunchy burned sugar layer on top. I wanted more than that!! I decided just to take my normal Creme Brulee recipe and add oatmeal to see what would happen. With a few small changes and shorter baking time, my instincts were right on. This was rich and wonderful. This recipe only makes two small servings, but it can easily be doubled, or quadrupled! BTW...that is not chocolate drizzled on top (I do have some restraint), I used muscovado sugar. I really liked the flavor in the oatmeal, but next time I'll just use regular brown sugar on the top as I think it would melt better.
Creme Brulee Oatmeal
2 egg yolks
1 tablespoon brown sugar (dark brown or muscovado is great depending on your preference)
3/4 cup heavy cream
1 teaspoon vanilla
1 cup old fashioned oats (not quick cooking, I use Snoqualmie)
additional brown sugar for sprinkling on top

Preheat oven to 325 degree. Lightly oil two ramekins, 6 or 8 ounce. In a medium bowl whisk together egg yolks and sugar until eggs become light in color. Add heavy cream and vanilla, whisk until blended. Stir in oats. Divide between ramekins and place in a larger baking dish. Fill baking dish halfway up the side of the ramekins with water. Place in oven for about 45 minutes. You want the oatmeal to be light brown on top and the the oatmeal set. Do not overbake as the top will be burned after you add the final brown sugar layer. Remove from oven and sprinkle lightly with brown sugar. Set broiler to high and move oven rack to highest position. Remove ramekins from water bath and place on cookie sheet under broiler. Leave door open slightly and watch closely and remove when sugar has melted (2-3 minutes). Let sit for 3-5 minutes for sugar to harden up. Serve with berries and/or yogurt on top.

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