Oatmeal Brulee with Ginger Cream

By draingal

Ingredients

• 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 peel
• 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

Details

Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small saucepan, combine the cream, ginger, cinnamon stick and orange peel; 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.
Yield: 4 servings.