Irish Oatmeal Brulee With Dried Fruits And Nuts And A Maple Cream Recipes

IRISH OATMEAL BRULEE WITH DRIED FRUIT AND MAPLE CREAM

Steps:

• Place oats in a bowl, and cover with water by 2 inches. Cover bowl, and let stand overnight.
• In a small saucepan, combine cream, star anise, cinnamon stick and orange zest. Bring mixture to a simmer, and cook for 10 minutes. Using a slotted spoon, remove spices and orange. Whisk maple syrup into cream, increase heat to medium-high and simmer until mixture thickens enough to coat back of a spoon, about 10 minutes.
• Meanwhile, drain oats and place them in a saucepan with 3 1/4 cups water. Simmer over medium heat until tender but not mushy, about 15 minutes. Stir in salt.
• Preheat broiler. In a small bowl, combine dried fruit and nuts. Divide half the oatmeal among four broiler-proof bowls or large ramekins, then top with fruits and nuts. Cover with remaining oatmeal, and smooth tops. Sprinkle 1 tablespoon sugar over each, and place under broiler. Broil until sugar caramelizes and forms a crust, about 1 to 2 minutes. Watch carefully so sugar doesn't burn. Serve immediately with maple cream.

IRISH OATMEAL BRULEE

Steps:

• In a large heavy saucepan, bring milk to a boil over medium heat. Add the oats, cinnamon, orange peel and salt. Reduce heat; simmer until thick and creamy, about for 30 minutes, stirring occasionally., Remove from the heat; discard cinnamon and orange peel. Stir in the cranberries, raisins, syrup and a small amount of buttermilk if desired. Cover and let stand for 2 minutes., Transfer to 8 ungreased 6-oz. ramekins. Place on a baking sheet. Sprinkle with brown sugar. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. 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.

BRULEED IRISH OATMEAL

Steps:

• Spread brown sugar out on a baking sheet and set aside overnight; force through a sieve or grind in spice grinder; set aside.
• Bring milk and water to a boil; stir in oatmeal and salt; cook over medium heat for 15 minutes, stirring often; continue to stir occasionally, reduce heat and simmer 25 minutes or until oats are desired firmness and most of the liquid has been absorbed.
• Spoon oatmeal into serving bowls; sprinkle with dried brown sugar and using a mini torch, melt the sugar until it forms a golden crust.
• Alternatively, pour the oatmeal into a casserole dish and use the broiler to melt the sugar, about 2 minutes.
• Garnish with apple and pear chips and maple syrup.

BRULEED IRISH OATMEAL

Steps:

• Crumble brown sugar onto a baking pan or shallow dish; let dry overnight. Press through sieve or grind in spice grinder. Set aside.
• In a large saucepan, bring milk and 3 1/2 cups water to a boil over medium-high heat; stir in oatmeal and salt. Cook over medium heat, stirring often, 15 minutes. Reduce heat and simmer, stirring often, until almost all liquid has been absorbed and oats are al dente, about 25 minutes.
• Transfer oatmeal to a 6-cup shallow ovenproof dish with 2-inch sides; sprinkle with dried brown sugar.
• Heat broiler, and broil oatmeal until sugar melts and forms a crust, about 2 minutes. Garnish with apple and pear chips, prunes, maple syrup, and cream, if desired.

IRISH CREAM CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
• Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
• Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
• Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
• Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
• Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

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 CREAM BRULEE

Steps:

• Combine heavy cream and cinnamon stick in a small saucepan. Bring to a boil; reduce heat, cover, and simmer for 10 minutes. Remove pan from heat; discard cinnamon stick. Add 3 tablespoons maple syrup and cardamom.
• Bring water to a boil in a large saucepan; add oats and salt. Cook and stir for 5 minutes. Remove from heat, add cream mixture, 2 tablespoons maple syrup, and brown sugar; stir to combine. Cover and let stand for 2 minutes.
• Set oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Grease seven 6-ounce ramekins.
• Divide blueberries equally among the ramekins. Spoon oatmeal mixture on top. Sprinkle white sugar over oatmeal. Place filled ramekins on a rimmed baking sheet.
• Broil in the preheated oven until sugar is melted, 7 to 9 minutes.