Oatmeal Brulee with Maple Cinnamon Cream

Oatmeal Brulee with Maple Cinnamon Cream | Very Culinary

by Amy on March 20, 2013 · 11 comments

Target sucked me in again with all their Easter stuff. Somehow I ended up with 60 of those plastic eggs, 4 bags of candy, a mini bunny cake pan, springtime cookie cutters, several fluorescent colored napkins, pastel sprinkles, and edible grass. Edible grass! It was so cool, I bought a tub in a few different colors. Damn you, Target! 

Shopping at Target

I also bought a few cooking magazines. Most of them turned out to be unimpressive. But this oatmeal recipe made it all worth it.

If you’re looking for an easy, but fancy sounding breakfast for Easter Sunday, then look no further.

There’s nothing really snazzy about oatmeal. But serve it in ramekins, caramelize the top with sugar, and drizzle some flavored cream on top…well, I’d say that dresses it up perfectly. And the surprise of raspberries on the bottom is just fantastic.

Oatmeal Brulee with Maple Cinnamon Cream
Serves 6
Prep time: 15 minutes
Cook time: 10 minutes

• 1/2 cup heavy whipping cream
• 1/4 teaspoon cinnamon
• 2 tablespoons maple syrup
• 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 unsalted butter, softened
• 1 cup fresh or frozen (thawed) unsweetened raspberries
• 1/4 cup sugar

In a small bowl, whisk together the cream, cinnamon, and maple syrup. Set aside.

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. Remove from the heat; stir in brown sugar and 1/4 cup of the maple cream. Let stand, covered, for 2 minutes.

Grease four, 10 ounce ramekins with the butter; divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Using a kitchen torch, heat the sugar in a circular motion until caramelized. Serve immediately with the remaining maple cream.

Note: if you don’t have a kitchen torch, you can place the ramekins on a cookie sheet under the broiler for about 7 minutes.

(adapted from Taste of Home)

Print this recipe

Leave a Comment

{ 11 comments… read them below or add one }

Jen May 6, 2013 at 9:25 am

I am making this tomorrow morning for breakfast. I’ve been sitting on it, and just found it in my pile of recipes. Can’t wait!


Jen July 19, 2013 at 8:33 am

Ok…so, I’m a little off my timing. I just made this this morning. OMG…can’t. stop. eating. I swear, it’s just one serving!


Stephanie March 27, 2013 at 9:42 am

Gosh this looks amazing! I’ve been on a serious oatmeal kick lately, and I’m always happy to find different ways to prepare it. This one definitely made my mouth water, so it will probably on my list in the near future!

P.S. I know about the Target syndrome all too well….


Mom March 22, 2013 at 1:22 pm

Are you sure this isn’t dessert? Looks too good for a regular meal.


Joanne March 21, 2013 at 4:19 am

I really hate that we don’t really have targets here because I can never find any of this awesome seasonal stuff…but then again that’s also why I really love that we don’t have targets.

Except now…I want this oatmeal brulee. I guess that’s what I have you for though!


Dana March 20, 2013 at 12:15 pm

This sounds so yummy with all the fruit! I can’t wait to try it… :)


Julia March 20, 2013 at 10:22 am

Oatmeal is such a good way to start the day off. I am always looking for new and exciting ways to make it–thanks for this recipe. It looks wonderful.


Rebecca {Foodie with Family} March 20, 2013 at 6:39 am

Oh Amy, you have my heart anyway, but this just makes me all twitterpated. :-)


Ray Mullins March 20, 2013 at 6:13 am

Replace the Target logo with Costco and that’s me.


Lauren | Sweet Splendor March 20, 2013 at 5:25 am

I just had plain old boring oatmeal for breakfast & now have severe oatmeal envy over this! This is a great idea for a weekend breakfast! Thanks for sharing.


Bev @ Bev Cooks March 20, 2013 at 5:15 am

Oooo oooo ooooooo I dig this!


Previous post:

Next post: