Brulee Oatmeal

I’ve decided to see the glass half full and believe that spring is here! Even though I shoveled snow a few weeks ago, I believe! I believe! So I’m packing away my winter things and that includes my winter foods. I have certain foods that I only make when the weather gets cold, like chili and oatmeal.

That’s not weird, right? I mean restaurants take chili off the menu in warmer seasons so I must be okay. I think it’s practical, really. I mean oatmeal is too hot on a warm summer morning and too heavy for a day of play out in the sun. So I stop eating it until fall. I also enjoy the anticipation of that first cool morning when a bowl of hot oatmeal warms me up and gets me moving.

But, before it goes I’m having one last bowl and since this is the last of the season I’m going big and adding a brulee sauce, fruit, and whipped cream!

Start with making the brulee sauce. I recommend using a deep pan. You have to stir in the heavy cream aggressively and having a deep pan will reduce the time spent on clean up, learned the hard way! Melt together 4 tablespoons butter, 1/2 cup of brown sugar, and 2 tablespoons light corn syrup.

Brulee 1

Brulee2 (1)

Simmer for 5 minutes, or until a darkened amber color, continually stirring to prevent burning.

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Remove from heat and gradually add 1 cup heavy cream. Keep stirring aggressively to avoid clumping!

Add 1 teaspoon of cinnamon and 1/2 teaspoon vanilla and return to heat for one minute only. Take off the heat. Keep stirring. Spoon over oatmeal.

Brulee2 (3)

Top with sliced strawberries and blueberries, or fruit of your choice. Add a droplet of whipped cream, or use my yummy substitute. I use International Delights vanilla one-touch latte cream which adds even more deliciousness.

Brulee2 (4)

How beautiful is that! Well good-bye for now oatmeal. Now come on spring it’s time to get me back into the garden! – Ella

Brulee Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 4 tablespoons butter
• 1/2 cup brown sugar
• 2 tablespoons light corn syrup
• 1 cup heavy cream
• 1/2 teaspoon vanilla
• 1 teaspoon cinnamon

Directions

  1. In a small saucepan, add the butter, brown sugar, and corn syrup. Continually mix while everything is melting together to prevent the sugar from burning. Simmer for about 5 minutes. Continue to stir until mixture forms a caramel like a mixture of darkened amber color.
  2. Remove from heat and gradually add cream, stirring after each addition.
  3. Add cinnamon and vanilla and return to the heat for one minute, time carefully. Take off heat. Keep stirring! Serve as desired.

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