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Oatmeal Brule


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Ingredients:

  • 1 c McCann's Irish oatmeal; soaked overnight, in water to cover
  • 4 c Water
  • 1 pn Salt
  • 1 c Heavy cream
  • 2 Star anise
  • 1 Stick cinnamon
  • 3 Pieces orange zest - 3/4 inch by 2-inch
  • 1/4 c Maple syrup
  • 1/4 c Chopped dried apricots
  • 1/4 c Dried cherries
  • 1/4 c Currants
  • 1/4 c Chopped dried figs
  • 2 tb Toasted pecans
  • 2 tb Toasted walnuts
  • 3 tb Sugar

Directions:

Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat heavy cream over low heat. Place star anise, cinnamon, and orange zest in a small piece of cheesecloth and tie with cotton string. Place in the heavy cream, and simmer for about 10 minutes to infuse the cream. Whisk in maple syrup. Increase heat to medium and cook until thickened and able to coat the back of a spoon.
 
Place about 1/4-cup oatmeal in each of four heatproof bowls. Sprinkle each with 1/4 of the dried fruits and nuts. Divide the remaining oatmeal evenly among the bowls. Sprinkle each with 1 teaspoon sugar. Place them under the broiler until the sugar is caramelized and a crisp shell is formed, adding more sugar if necessary. Garnish with remaining fruit and nuts and serve immediately with maple cream.
 
A winter brunch at Quilty’s restaurant and bar in New York City might include rich oatmeal brûlée with spiced cream flavored with maple syrup. Inspired by the French desert, crème brûlée, chef Katy Sparks layers cooked Irish oatmeal with dried fruits and nuts and finishes it with a brittle burnt-sugar crust. She uses a torch to melt the sugar, but a few minutes under the broiler can achieve the same effect. Use a variety of your favorite dried fruits like figs, apricots, and cherries in this dish. Chopped walnuts and pecans add crunchy texture. Katy infuses warm heavy cream with star anise and cinnamon before adding pure maple syrup from Vermont. Healthy and delicious oats are high in vitamins B1, B2, and E.
 
NOTES : Posted to Recipelu on 1/21/98 by Valérie Whittle
 
Recipe by: Martha Stewart
 
Posted to recipelu-digest Volume 01 Number 576 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 22, 1998