Oatmeal Crème Brûlée With Almond And Orange Recipes

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.

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.

CINNAMON AND ORANGE CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick. Whisk to combine. Bring the mixture to a boil, then remove from the heat and let cool. (This will infuse the cream with all the aromatics.)
• Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture. Slowly strain the cooled infused cream into the egg mixture and whisk to combine.
• Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan. Carefully fill the ramekins with the custard mixture. Add hot water to the pan to come halfway up the sides of the ramekins.
• CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.
• Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.
• Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving.

CRèME BRûLéE A L'ORANGE

Steps:

• Preheat oven to 325°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture. Stir in Grand Marnier.
• Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.
• Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes. Refrigerate 1 hour. (Can be made 6 hours ahead. Keep refrigerated.)

ORANGE MARMALADE CRèME BRûLéE

Steps:

• Heat oven to 350°F. Spoon 1 tablespoon marmalade into bottom of each of 4 (6-ounce) ceramic ramekins.*
• In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar and the vanilla until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended.
• In 13x9-inch pan, place ramekins. Pour cream mixture evenly into ramekins. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers 2/3 of the height of the ramekins.
• Bake 30 to 40 minutes or until tops are light golden brown and sides are set (centers will be jiggly).
• Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool 2 hours or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.
• Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.

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.

BITTER ORANGE CRèME BRûLéE

Steps:

• To make the cookies (if using):
• Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet/tray with parchment/baking paper.
• In a large bowl, using an electric mixer, beat the egg yolks with the 1/2 cup sugar until the mixture turns pale yellow, about 1 minute. Add the vanilla and beat until the batter gets very thick, about 1 to 2 minutes longer. Using a rubber spatula, add the flour and mix slow and gently into the yolk mixture, just until it's barely incorporated. (It is important not to overmix; some of the flower should still be visible along the edges and in the center of the bowl.)
• In a clean bowl, using the electric mixer and clean beaters, beat the egg whites with the 2 tbsp sugar until soft peaks form. Using the rubber spatula, gently fold the egg white mixture into the batter. Do not stir vigorously.
• Using a ladle, in small batches if necessary, carefully scoop the batter into a pastry/piping bag with a size 4 tip. Pipe thin lines of batter about 3 in/7.5 cm long and 1/4 in/6 mm thick onto the prepared baking sheet/tray, spacing them about 1 in/25 mm apart. Use a sifter or fine-mesh sieve to dust the cookies with the confectioners'/icing sugar.
• Bake until golden, 10 to 12 minutes. Remove the tray from the oven and let the cookies cool on the pan for about 1 minute to allow them to firm up a bit. Using a spatula, carefully transfer to a wire rack to cool completely. Repeat to use the remaining batter. You should have 25 to 30 cookies.
• To make the crème brûlée:
• Preheat the oven to 300°F/150°C/gas 2.
• In a medium saucepan, combine the cream, milk, and orange zest and heat until steam begins to rise. Do not let boil. Remove from the heat and nestle the pot in an ice bath. Let stand, stirring occasionally, until the cream mixture cools to room temperature, 5 to 10 minutes.
• While the cream mixture is cooling, in a large bowl, combine the egg yolks and the 1/2 cup/100 g sugar. Whisk until the sugar is dissolved and thoroughly blended with the yolks. Gently whisk in the cream mixture.
• Pour the custard through a fine-mesh sieve set over a large glass measuring pitcher or bowl with a pouring lip to strain out any solids. Divide the custard evenly among six 4-oz/120-ml ramekins. Place in a roasting pan/tray and add water to come 1 in/2.5 cm up the sides of the ramekins. Bake until the custards are firm, 35 to 40 minutes. Remove from the oven and let cool in the water bath to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 2 days.
• To serve, remove the plastic wrap/cling film and gently lay a paper towel/absorbent paper on top of each custard. Gently press down on the towel to remove any moisture buildup, being careful not to dent the custard. Sprinkle 1 tbsp sugar evenly over each custard. Using a blowtorch, pass the flame above the sugar until it melts and turns golden brown. (Alternatively, preheat the broiler/grill and slip the custards under the broiler 4 to 6 in/10 to 15 cm from the heat source to melt the sugar; leave the oven door open slightly and watch closely, as the sugar can scorch suddenly.) Let the crème brûlée stand at room temperature until the sugar hardens, 1 to 2 minutes.
• If serving with the sugar cookies, lay 2 cookies over each custard, leaning them on the edge of the ramekins and garnish with mint. Serve at once. Enjoy any extra cookies the following day or with a sweet, dessert wine.

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.