Almond Oatmeal Crème Brulee with Orange Essence
6 servings
1 cup leftover oatmeal
2 tbsp light brown sugar
2 tsp freshly grated orange zest
2 cups heavy cream
Approximately ¾ cups granulated sugar
6 large egg yolks, beaten
1 cup toasted almonds, chopped
Preheat oven to 325 degrees F. Lightly butter the bottoms of six 5-oz ceramic ramekins or brulee dishes.
Combine the oatmeal and brown sugar with 1 tsp of the orange zest. Spoon equal portions of the flavored oatmeal into the bottom of each buttered ramekin, carefully smoothing the tops with a small spatula. Set aside.
Combine the cream with ½ cup of the granulated sugar and the chopped almonds and remaining orange zest in a medium saucepan over medium heat. Cook, stirring frequently, for about 4 minutes or until the mixture is quite hot and the sugar has dissolved. Remove from the heat and allow to rest for 10 minutes.
Place the egg yolks in a medium mixing bowl and whisk until well-bleneded. Whisking constantly, slowly pour the warm cream through a fine sieve into the eggs. Whisk until the eggs are completely incorporated into the cream. Pour the custard over the oatmeal in the prepared ramekins. Place the filled ramekins into a baking dish filled with enough warm water to come half way up the sides of the ramekins. Tightly cover the entire dish with aluminum foil; then, carefully place the baking dish into the preheated oven. Bake for 30 minutes. Remove the foil and check for doneness. The custards should jiggle slightly when the baking dish is moved and the very center should be slightly runny. If not done, replace the foil and cook for an additional 5 minutes, taking care not to overcook or the custard will be tough. Remove from the oven and water bath and place the brulees on a wire rack to cool. Refrigerate for an hour or up to 8 hours to chill.
When ready to serve, using the remaining sugar, sprinkle the top of each ramekin with a smooth coating of sugar. Using a hand-held propane torch, carefully caramelize the sugar coating by running the flame over the sugar in quick even strokes.
Serve chilled.
Wine Suggestion: 1oz taste of Oremus Tokaji from Hungary. The slight nutty character accents the almond flavor and bright acidity to cleanse the palate between taste of crème brulee.
Recipe from Chef/Owner David Burke of David Burke's Primehouse at The James Chicago.
