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Oatmeal Brulee with Brown Buttered Pears and Cinnamon Ginger Cream

1/2 sticks Unsalted Butter
2 whole Bosc Pears, (partially Ripe) Diced Small
2 pinches Kosher Salt
1 cup Heavy Cream
2 slices (1/4 Inch Thick Slices) Fresh Ginger, Smashed
1 stick Cinnamon
2 Tablespoons Honey
1/4 teaspoons Real Vanilla Extract
18 teaspoons Fresh Nutmeg, Grated
4 cups Water
2 cups Thick Cut Rolled Oats ( I Like Bob's Red Mill)
2 Tablespoons Dark Brown Sugar
1/2 cups Cinnamon And Ginger Cream
4 Tablespoons Granulated Sugar


For the brown butter pears: Spray four 10-ounce ramekins with a Misto/baking spray or grease with a little butter. Heat the half stick of unsalted butter in a small skillet over medium-high heat. Once melted, add the diced pears and a couple pinches of kosher salt. Cook until the pears are softened and the butter browned. This will take about 15 minutes. Evenly divide the pears among the 4 ramekins and set aside. For the cinnamon and ginger cream: In a small saucepan over medium heat add heavy cream, smashed ginger slices and the cinnamon stick. Simmer for 10 minutes. Remove the cream off of the heat and add in the 2 tablespoons of honey, 1/4 teaspoon of vanilla and 1/8 teaspoon of grated nutmeg. Stir and then pour the mixture into a bowl through a strainer to catch any of the solids. Discard the solids and set the bowl of cream aside. For the oatmeal: Bring the 4 cups of water to a boil in a saucepan over high heat. Reduce the heat to medium and stir in the oats. Cook for 5 minutes, stirring often. Remove the pan from the heat and add in the 2 tablespoons dark brown sugar and half a cup of the cinnamon and ginger cream. Stir and place a lid on the pot and let it sit for a couple minutes. Spoon the oatmeal over top of the pears in the ramekins then press down so the oatmeal is flat on top. Preheat the broiler in your oven. Sprinkle a tablespoon of granulated sugar over each oatmeal ramekin. Place the ramekins on a rimmed cookie sheet and pop them into the oven under the broiler until the sugar is caramelized and golden, about 10 minutes. Watch carefully! Serve oatmeal with a drizzle of the remaining 1/2 cup of cinnamon and ginger cream.

Source: tastykitchen.com