Irish Oatmeal Brulee Recipes

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IRISH OATMEAL BRULEE



Irish Oatmeal Brulee image

"With its mild maple flavor and crispy broiled topping, this oatmeal is comforting yet special. I often use dried cherries instead of the raisins and add star anise to spice it up a bit." -Rose Ann Wilson, Germantown, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

8 cups 2% milk
2 cups steel-cut oats
1 cinnamon stick (3 inches)
1 orange peel strip (1 to 3 inches)
Dash salt
3/4 cup dried cranberries
1/2 cup golden raisins
1/2 cup maple syrup
Buttermilk, optional
1/2 cup packed brown sugar

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.

Nutrition Facts : Calories 437 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 154mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 5g fiber), Protein 14g protein.

APPLE PIE OATMEAL WITH BRULEED CRUST



Apple Pie Oatmeal with Bruleed Crust image

Provided by Bobby Flay

Time 27m

Yield 2 servings

Number Of Ingredients 11

1/2 cup water
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup dried cranberries
Pinch salt
1 large Granny Smith apple, peeled, cored and cut into medium dice
2 3/4 cups whole milk
1 cup quick cooking Irish oatmeal (recommended: McCann's)
1 teaspoon freshly grated orange zest
Pinch salt
2 tablespoons granulated sugar

Steps:

  • For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute.
  • Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal.
  • For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler.
  • Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each.
  • Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving.

IRISH OATMEAL BRULEE WITH DRIED FRUITS AND NUTS AND A MAPLE CREAM



Irish Oatmeal Brulee with Dried Fruits and Nuts and a Maple Cream image

Provided by Food Network

Number Of Ingredients 15

1 cup McCann's Irish Oatmeal, soaked overnight in water to cover
4 cups water
Pinch of salt
1 cup heavy cream
2 star anise
1 stick cinnamon
3 pieces orange zest
1/4 cup maple syrup
1/4 cup chopped dried apricots
1/4 cup dried cherries
1/4 cup dried currants
1/4 cup diced dried figs
3 tablespoons chopped toasted pecans
3 tablespoons chopped toasted walnuts
4 tablespoons sugar

Steps:

  • Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat cream over low heat heat. Place star anise, cinnamon and orange zest in a small piece of cheesecloth and tie with cotton string. Add to cream and simmer about 10 minutes to infuse the cream. Whisk in maple syrup and cook until cream coats the back of a spoon. Remove the sachet of spices. Place 1/2 of the oatmeal in a heat proof bowl. Sprinkle an even layer of the fruits and nuts over the oatmeal, cover the second half of oatmeal. Sprinkle sugar over the top and place bowl under the broiler until sugar caramelizes, adding more sugar if necessary to achieve a crisp shell. Serve immediately with the maple cream.

BRULEED IRISH OATMEAL



Bruleed Irish Oatmeal image

This brunch-friendly recipe is adapted from one developed by chef Katy Sparks.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

1/4 cup packed light-brown sugar
3 cups milk
1 1/2 cups Irish, Scottish, or any steel-cut oatmeal
1/4 teaspoon salt
Apple and Pear Chips
1 cup stewed prunes, (optional)
Pure maple syrup, (optional)
Heavy cream (optional)

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.

BAKED OATMEAL CREME BRULEE STYLE



Baked Oatmeal Creme Brulee Style image

This is a basic recipe, be it breakfast or dessert. Add fruit, nuts or even mini chocolate baking bits. It's so good, adjust any amounts you prefer.

Provided by peachez

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups quick oats or 2 1/4 cups old fashioned oats, uncooked
1/3 cup granulated sugar
1/4 teaspoon salt
3 1/3 cups nonfat milk
2 eggs
2 teaspoons vanilla extract
1/3 cup brown sugar, firmly packed

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.

OATMEAL BRULEE WITH GINGER CREAM



Oatmeal Brulee with Ginger Cream image

This is an awesome dish for a chilly morning. I love the crispy, caramelized top and raspberry surprise at the bottom. -Yvonne Starlin, Portland, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 17

GINGER CREAM:
1/2 cup heavy whipping cream
2 slices fresh gingerroot (about 3/4-inch diameter)
1 cinnamon stick (3 inches)
1 tablespoon grated orange zest
3 tablespoons maple syrup
1/8 teaspoon ground nutmeg
OATMEAL:
4 cups water
2 cups old-fashioned oats
1/4 cup chopped dried apricots
1/4 cup dried cherries, chopped
1/2 teaspoon salt
3 tablespoons brown sugar
2 tablespoons butter, softened
1 cup fresh or frozen unsweetened raspberries, thawed
1/4 cup sugar

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.

Nutrition Facts : Calories 490 calories, Fat 20g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 359mg sodium, Carbohydrate 76g carbohydrate (42g sugars, Fiber 7g fiber), Protein 7g protein.

IRISH OATMEAL BRULEE WITH DRIED FRUIT AND MAPLE CREAM



Irish Oatmeal Brulee With Dried Fruit And Maple Cream image

Provided by Melissa Clark

Categories     brunch, sauces and gravies, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup steel-cut oats
1 cup heavy cream
2 star anise
1 small cinnamon stick
1 small strip (1/2 by 1 1/2 inches) orange zest
1/4 cup maple syrup
Pinch of salt
1/4 cup chopped dried apricots
1/4 cup dried cherries or cranberries
1/4 cup chopped dried figs
2 tablespoons toasted chopped pecans
2 tablespoons toasted chopped walnuts
4 tablespoons sugar

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.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 28 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 101 milligrams, Sugar 42 grams

BLUEBERRY OATMEAL CREAM BRULEE



Blueberry Oatmeal Cream Brulee image

This is actually a really easy and quick recipe to prepare, but the finished results don't seem like it at all! The combination of blueberries and cardamom is a winner. This took a blue ribbon at the state fair!

Provided by larkspur

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 44m

Yield 6

Number Of Ingredients 12

½ cup heavy whipping cream
1 small cinnamon stick
¼ teaspoon ground cardamom
3 tablespoons pure maple syrup
4 cups water
2 cups old-fashioned oats
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons butter
1 cup blueberries
¼ cup white sugar

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.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 46.7 g, Cholesterol 37.3 mg, Fat 13.1 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 431.8 mg, Sugar 25.3 g

OATMEAL CRèME BRûLéE WITH ALMOND AND ORANGE



Oatmeal Crème Brûlée With Almond and Orange image

At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. "Putting salt and sweet together is always going to be successful," Mr. Burke said. "That's the classic candy bar trick."

Provided by Julia Moskin

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

Butter for pans
1 cup cooked oatmeal
2 tablespoons light brown sugar
2 teaspoons freshly grated orange zest
2 cups heavy cream
1/2 cup granulated sugar, more for topping
1 cup blanched almonds, toasted and chopped
6 large egg yolks

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.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 46 milligrams, Sugar 6 grams, TransFat 0 grams

IRISH CREAM CREME BRULEE



Irish Cream Creme Brulee image

This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.

Provided by Grace Gutberlet

Categories     World Cuisine Recipes     European     French

Time 6h25m

Yield 6

Number Of Ingredients 6

2 cups heavy cream
⅓ cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed

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.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 21.8 g, Cholesterol 313.5 mg, Fat 33.8 g, Protein 4.3 g, SaturatedFat 19.9 g, Sodium 38.8 mg, Sugar 18.8 g

BRULEED IRISH OATMEAL



Bruleed Irish Oatmeal image

This is a great dish to serve overnight guests during the holidays. You just have to remember to dry the brown sugar the night before. Even those who swear they don't like oatmeal will probably like this. I'm one of those myself. Don't try to substitute for the steel-cut oats in this recipe, and the dried fruit chips add a lot to the finished dish. The original recipe is attributed to Katy Sparks of Quilty's restaurant, New York.

Provided by sugarpea

Categories     Breakfast

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 -3 tablespoons packed light brown sugar
1 1/2 cups milk
1 3/4 cups water
3/4 cup any steel cut oats (Irish or Scottish)
1/8 teaspoon salt
dried apple
dried pear half, chips
maple syrup

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.

Nutrition Facts : Calories 397.1, Fat 10.7, SaturatedFat 4.9, Cholesterol 25.6, Sodium 246.3, Carbohydrate 60.8, Fiber 6.2, Sugar 13.4, Protein 15.9

OVERNIGHT IRISH OATMEAL



Overnight Irish Oatmeal image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

1 cup steel-cut oats
4 cups cold water
Fresh berries, for serving
Brown sugar, for serving
Skim milk, for serving

Steps:

  • Pour uncooked oats into a small saucepan and cover with cold water. Leave covered overnight to soak.
  • In the morning, place the saucepan over low heat and cook the oatmeal, uncovered, for 7 to 10 minutes, stirring occasionally.
  • Serve hot, topped with fresh berries, brown sugar and a splash of skim milk.

IRISH CRèME BRûLéE



Irish Crème Brûlée image

Enjoy this delicious brûlée packed with whipping cream, Irish cream liqueur, eggs and sugar - a wonderful dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h30m

Yield 8

Number Of Ingredients 6

1 pint (2 cups) whipping (heavy) cream
3/4 cup Irish cream liqueur
3 eggs
3 egg yolks
1/4 cup granulated sugar
1/4 cup packed brown sugar

Steps:

  • Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.
  • In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
  • Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
  • Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
  • Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.

Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 250 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 22 g, TransFat 1/2 g

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Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat cream over low heat heat. Place star anise, cinnamon and orange zest in a small piece of cheesecloth and tie with cotton string. Add to cream and simmer about 10 minutes to infuse the cream. Whisk in maple syrup and cook until cream coats the back of a spoon. Remove the …
From recipecircus.com


25 EASY BAILEYS IRISH CREAM DESSERTS - INSANELY GOOD
2022-03-03 All you’ll need is sugar, cornstarch, milk, eggs, heavy cream, Baileys, pure vanilla extract, and semisweet chocolate. It takes 15 minutes to pull together and tastes incredible. Add a dollop of whipped cream and some chocolate sprinkles or …
From insanelygoodrecipes.com


10 BEST IRISH BRUNCH RECIPES | YUMMLY
2022-05-03 Irish Oatmeal Brulee Jolene's Recipe Journal. golden raisins, cinnamon stick, 2% milk, maple syrup, dried cranberries and 5 more. Irish Cream Oatmeal putonyourcakepants.com. brown sugar, cinnamon, cream, old-fashioned rolled oats, cacao nibs and 3 more. Traditional Irish Scones Wife In Progress. butter, buttermilk, all purpose flour, large egg, salt, baking …
From yummly.com


IRISH CREAM CRèME BRûLéE - LOVE BAKES GOOD CAKES
Preheat oven to 300°F. Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep. Set aside. In a large saucepan, stir together cream and sugar over medium heat until very hot. In a medium bowl, whisk together egg yolks, Irish cream, and vanilla until combined.
From lovebakesgoodcakes.com


OATMEAL BRULEE - KATH EATS REAL FOOD
2 pinches salt. Generous sprinkle cinnamon. 1 small banana, sliced. 1/4 cup egg whites. About 2 tbsp chopped walnuts (the STAR ingredient!) I left out the sugar in the original recipe because I used the vanilla hemp milk. I baked this guy for 30 minutes at 375*, removed it and set the broiler, topped with 2 heaping tablespoons of brown sugar ...
From katheats.com


OATMEAL BRULéE - GLUTEN-FREE PRAIRIE
2015-11-01 In a large saucepan, bring water to a boil. Stir in the oats, apricots, cherries, and salt. Reduce heat to medium, and cook for 5 minutes, stirring occasionally.
From glutenfreeprairie.com


CHAE - IT'S AN OATMEAL BRULEE KIND OF DAY
It's an oatmeal brulee kind of day
From facebook.com


OATMEAL BRULEE - CUPCAKES AND CUTLERY
2017-02-28 Which makes it perfect for topping your oatmeal. This recipe couldn’t get any easier. You can do this with a packet of instant oatmeal and add-on just a minute to your normal school-day breakfast routine. To make Oatmeal Brulee: Prepare your oatmeal per the package directions and make sure it is in an oven proof ramekin.
From cupcakesandcutlery.com


OATMEAL BRULEE | ENJOY FUN FAMILY FOOD - DAZZLEDISH
2 cups oatmeal 1/2 tsp salt 3 tbsp honey or pure maple syrup 1/4 cup Almonds, walnuts or pecans 1/4 cup Raisins, cranberries or chopped apricots Granulated sugar. Heat broiler. Heat water and salt in a large saucepan to boiling. Stir in oatmeal; reduce heat to low and simmer five minutes. Stir in honey, raisins and almonds.
From dazzledish.com


BAKED IRISH OATMEAL - FLAHAVAN'S
METHOD: Preheat oven to 350°F. In each ramekin add 1/3 cup of oats and 1 cup of water along with 1/2 tsp vanilla bean paste. Stir to evenly combine. Place filled ramekins on a sheet pan and bake for approximately 15 minutes or until oats are tender and fully cooked. Remove cooked oatmeal ramekins from the oven and switch oven setting to broil.
From flahavans.com


BRULEED CHERRY OATMEAL RECIPE - ADD A PINCH
2012-02-13 Using a kitchen torch, brulee the sugars on top of the oatmeal and serve. If you do not have a kitchen torch, simply place your bowls of oatmeal in your oven and broil until the sugars have melted and hardened, about 2-4 minutes. Watch carefully to prevent burning.
From addapinch.com


OATMEAL BRûLéE WITH BROWN BUTTERED PEARS AND ... - SIMPLY SCRATCH
2012-09-21 MAKE THE OATMEAL: Bring the 4 cups of water to a boil in a saucepan over high heat. Reduce the heat to medium and stir in the oats. Cook for 5 minutes, stirring often. Remove the pan from the heat and add in the 2 tablespoons dark brown sugar and half a cup of the cinnamon and ginger cream.
From simplyscratch.com


IRISH OATMEAL CAKE | IMPERIAL SUGAR
Preheat oven to 350ºF. Grease a 9 x 13-inch cake dish. 1. Add oatmeal and butter to a medium bowl. Pour boiling water over top and cover with a kitchen towel or lid. Let sit for 20 minutes. 2. In a separate bowl, mix together flour, baking soda, and cinnamon. Add dry ingredients to bowl with vanilla and mix to form batter. 4.
From imperialsugar.com


CREME BRULEE OATMEAL MARRIOTT RECIPE – RECIPE SELF
2021-10-12 Methods of Preparing Bruleed Oatmeal Step by Step: Step 1: Start by heating oven at the temperature of 350 degrees. Step 2: Then, slightly brush cooking oil or extra virgin olive oil to a 9 x 13 baking dish. Step 3: Bring out a large bowl and combine dry mix: 2 cups of oats, 1/3 cup of granulate sugar, and 1 tsp of salt.
From recipeself.com


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