Oatmeal Brulee with Macerated Berries
3 ¼ cups water
¼ cup plus 4 teaspoons granulated sugar
2 cups mixed berries
¼ cup Champagne
1 TBS. fresh mint
½ very cold cream
2 large eggs
3 TBS. packed brown sugar
¼ Tsp. salt
1 ½ cups old fashioned rolled oats
Macerate the berries:
Combine ¼ cup water and ¼ cup sugar
in a small sauce pan and heat over mod. high heat stirring until
sugar is dissolved. Remove from heat. Gently stir together the berries, Champagne ( if using), mint and sugar syrup in a bowl. Cover and refrigerate, stirring occasionally, for at least 4 hours.
Put racks in upper and lower thirds of the oven. Preheat to 400 degrees.
Make the custard:
Whisk ¼ cup cream in a small bowl until it just holds stiff peaks. Whisk together eggs, brown sugar and remaining ¼ cup cream in another bowl. Then gently whisk in the whipped cream.
Assemble and bake the Brulees:
Bring remaining three cups water and salt to a boil in a
heavy sauce pan. Stir in oats and cook over mod heat, stirring
occasionally, until thickened and tender, about 5 minutes.
Divide oatmeal up among four flameproof soup bowls and smooth with
the back of a spoon.
Pour custard over oatmeal. Put bowls on oven racks and bake, switching
position halfway through the baking, until set. About 12 minutes. ( or transfer oatmeal toa very shallow 2 quart baking dish and cover with custard and bake in the middle of the oven for 12- 15 minutes.
Sprinkle 1 tsp. granulated sugar evenly over each custard. Caramelize topping on one
bowl at a time with your blowtorch, moving flame evenly back and forth, until
sugar is melted and caramelized.
With a slotted spoon, mound some berries in the center of each bowl, and serve remaining berries on the side.
3 ¼ cups water
¼ cup plus 4 teaspoons granulated sugar
2 cups mixed berries
¼ cup Champagne
1 TBS. fresh mint
½ very cold cream
2 large eggs
3 TBS. packed brown sugar
¼ Tsp. salt
1 ½ cups old fashioned rolled oats
Macerate the berries:
Combine ¼ cup water and ¼ cup sugar
in a small sauce pan and heat over mod. high heat stirring until
sugar is dissolved. Remove from heat. Gently stir together the berries, Champagne ( if using), mint and sugar syrup in a bowl. Cover and refrigerate, stirring occasionally, for at least 4 hours.
Put racks in upper and lower thirds of the oven. Preheat to 400 degrees.
Make the custard:
Whisk ¼ cup cream in a small bowl until it just holds stiff peaks. Whisk together eggs, brown sugar and remaining ¼ cup cream in another bowl. Then gently whisk in the whipped cream.
Assemble and bake the Brulees:
Bring remaining three cups water and salt to a boil in a
heavy sauce pan. Stir in oats and cook over mod heat, stirring
occasionally, until thickened and tender, about 5 minutes.
Divide oatmeal up among four flameproof soup bowls and smooth with
the back of a spoon.
Pour custard over oatmeal. Put bowls on oven racks and bake, switching
position halfway through the baking, until set. About 12 minutes. ( or transfer oatmeal toa very shallow 2 quart baking dish and cover with custard and bake in the middle of the oven for 12- 15 minutes.
Sprinkle 1 tsp. granulated sugar evenly over each custard. Caramelize topping on one
bowl at a time with your blowtorch, moving flame evenly back and forth, until
sugar is melted and caramelized.
With a slotted spoon, mound some berries in the center of each bowl, and serve remaining berries on the side.
