I’ve had bruleed oatmeal at restaurants before, but I’d never tried to copycat it at home. When I began googling recipes for Creme Brulee oatmeal many of the recipes just bruleed the top – they didn’t have the custardy, rich qualities I was hoping for. This recipe was born early on Saturday morning when I was up way to early to start the day.
This makes enough for two portions, so you’ll want to double or triple the recipe if needed. I saved the other portion and ate it cold on Sunday morning. It’s great warm or cold, so this could be a recipe to make the night before.
Creme Brulee Steel Cut Oatmeal
- 1/2 cup steel cut oats
- 1 1/2 cup water
- dash of salt
- 2 egg yolks
- 1 Tbsp cornstarch
- 1 cup milk
- 4 Tbsp. sugar (plus extra for brulee)
- 1 tsp. vanilla bean paste (or extract)
In a saucepan, bring the water and salt to a boil. Add the steel cut oats and reduce the heat to a simmer, stirring occasionally for 20-25 minutes or until creamy. In a separate saucepan, whisk together the egg yolks, milk, sugar, and cornstarch. Stir constantly until the mixture boils. Turn off the heat and add the vanilla bean paste, stirring well. Combine both mixtures and dish into two ramekins. Sprinkle the top of each ramekin with sugar and use a brulee torch to make the sugar crisp on top. Serve hot or refrigerate.
I ate this before the kids were up and going for the day. They had blueberry pancakes later that morning.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!