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!
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
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)