- 4
Ingredients
- GINGER CREAM:
- 1/2 * 1/2 cup heavy whipping cream
- 2 * 2 slices fresh gingerroot (about 3/4-inch diameter)
- 1 * 1 cinnamon stick (3 inches)
- 1 * 1 tablespoon grated orange peel
- 3 * 3 tablespoons maple syrup
- 1/8 * 1/8 teaspoon ground nutmeg
- *
- OATMEAL:
- 4 * 4 cups water
- 2 * 2 cups old-fashioned oats
- 1/4 * 1/4 cup chopped dried apricots
- 1/4 * 1/4 cup dried cherries, chopped
- 1/2 * 1/2 teaspoon salt
- 3 * 3 tablespoons brown sugar
- 2 * 2 tablespoons butter
- 1 * 1 cup fresh or frozen unsweetened raspberries, thawed
- 1/4 * 1/4 cup sugar
Preparation
Step 1
* Prep: 30 min. Broil: 10 min.
* In a small saucepan, bring the cream, ginger, cinnamon and orange peel to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard the solids. Stir in syrup and nutmeg; set aside.
* In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Cover and let stand for 2 minutes.
* Grease four 10-oz. ramekins with the butter; add raspberries. Spoon oatmeal over the top; sprinkle with sugar. Place on a baking sheet. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream. Yield: 4 servings.
Nutrition Facts: 1 serving with 1 tablespoon cream equals 490 calories, 20 g fat (11 g saturated fat), 56 mg cholesterol, 359 mg sodium, 76 g carbohydrate, 7 g fiber, 7 g protein.
Oatmeal Brulee with Ginger Cream published in Taste of Home April/May 2009, p43