Loaded Oatmeal Creme Brulee
Makes 24 mini crème brulees(ramekin dimensions: 1 3/4"diameter X 1 1/2"high)
or
8 large crème brulees (ramekin dimensions: 5" diameter X 1 1/4" high)
Ingredients:
2 T sugar
1/4 C maple syrup
6 egg yolks
1 whole egg
2 C heavy cream
3 C canned coconut milk
2 t vanilla extract
1 t ground ginger
1/2 t cinnamon
1 1/2 C old-fashioned oats
toppings:
1/2 C brown sugar (1 tsp per mini or 3 tsp per large)
1 1/2 C unsweetened wide coconut shreds (1 T per mini or 3 T per large)
1 1/2 C dark (70%) chocolate chunks (1 T per mini or 3 T per large)
Directions:
1. Preheat oven to 350 degrees
2. Whisk sugar, maple syrup, egg yolks, and egg until well blended.
3. Add Cream, coconut milk, vanilla, ginger, and cinnamon. Whisk well
4. Place ramekins in large baking pan. Fill each about 1/4 " from top (about 1/4 C in minis and 3/4 C in large). Stir filling between each ramekin to keep spices evenly blended.
5. Add 1 T oats to the top of each mini ramekin or 3 T to each large and gently stir in.
6. Carefully add water to the large baking pan that ramekins are in until water is about 1/2 up sides of ramekins.
7. Carefully place pan in oven and bake until centers a just set (about 25-30 min.)
8. Carefully remove pan from oven, and let cool 10 min. Then, carefully remove ramekins from pan and place on baking tray. Place tray in fridge to chill (at least 1 hr.)
9. Spread brown sugar over top of each crème brulee (1 tsp per mini or 3 t per large). And carefully brown using a crème brulee torch according to manufacturer's directions.
10. Let cool, and then top with coconut and dark chocolate chunks (1 T each for minis, 3 T each for large), serve immediately. Refrigerate any left overs.
Notes:
*A high quality vanilla makes these so delicious- I like Nielsen Massey Organic vanilla
* My favorite canned coconut milk is Native Forest Simple. It has no filler ingredients. If you use this, before measuring, empty contents of can into separate bowl and then whisk well to blend solid part evenly into liquid part.
* An alternative to using the crème brulee torch is to put crème brulees under broiler for a minute or so. The result won't be quite as even and you have to be VERY careful not to burn, but it will still give you a crisp sugar topping.
or
8 large crème brulees (ramekin dimensions: 5" diameter X 1 1/4" high)
Ingredients:
2 T sugar
1/4 C maple syrup
6 egg yolks
1 whole egg
2 C heavy cream
3 C canned coconut milk
2 t vanilla extract
1 t ground ginger
1/2 t cinnamon
1 1/2 C old-fashioned oats
toppings:
1/2 C brown sugar (1 tsp per mini or 3 tsp per large)
1 1/2 C unsweetened wide coconut shreds (1 T per mini or 3 T per large)
1 1/2 C dark (70%) chocolate chunks (1 T per mini or 3 T per large)
Directions:
1. Preheat oven to 350 degrees
2. Whisk sugar, maple syrup, egg yolks, and egg until well blended.
3. Add Cream, coconut milk, vanilla, ginger, and cinnamon. Whisk well
4. Place ramekins in large baking pan. Fill each about 1/4 " from top (about 1/4 C in minis and 3/4 C in large). Stir filling between each ramekin to keep spices evenly blended.
5. Add 1 T oats to the top of each mini ramekin or 3 T to each large and gently stir in.
6. Carefully add water to the large baking pan that ramekins are in until water is about 1/2 up sides of ramekins.
7. Carefully place pan in oven and bake until centers a just set (about 25-30 min.)
8. Carefully remove pan from oven, and let cool 10 min. Then, carefully remove ramekins from pan and place on baking tray. Place tray in fridge to chill (at least 1 hr.)
9. Spread brown sugar over top of each crème brulee (1 tsp per mini or 3 t per large). And carefully brown using a crème brulee torch according to manufacturer's directions.
10. Let cool, and then top with coconut and dark chocolate chunks (1 T each for minis, 3 T each for large), serve immediately. Refrigerate any left overs.
Notes:
*A high quality vanilla makes these so delicious- I like Nielsen Massey Organic vanilla
* My favorite canned coconut milk is Native Forest Simple. It has no filler ingredients. If you use this, before measuring, empty contents of can into separate bowl and then whisk well to blend solid part evenly into liquid part.
* An alternative to using the crème brulee torch is to put crème brulees under broiler for a minute or so. The result won't be quite as even and you have to be VERY careful not to burn, but it will still give you a crisp sugar topping.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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