Go Back
+ servings

Oatmeal Brûlée with Brown Buttered Pears and Cinnamon Ginger Cream

Print Recipe
This fancy Oatmeal Brûlée is layered with brown buttered pears, oatmeal and then bruleed and then drizzled with a cinnamon ginger cream.
Course Breakfast & Brunch
Cuisine American
Keyword brown butter, Brûlée, Cinnamon, ginger, oatmeal, pears
Prep Time 45 mins
Cook Time 10 mins
Additional Time 5 mins
Total Time 1 hr
Servings 4 servings
Calories 616
Author Laurie McNamara

Ingredients

FOR THE BROWN BUTTERED PEARS:

  • 2 bosc pears diced small not overly ripe
  • 1/4 cup unsalted butter
  • 2 pinches kosher salt

FOR THE CINNAMON GINGER CREAM:

  • 1 cup heavy cream
  • 2-3 slices fresh ginger root smashed
  • 1 cinnamon stick
  • 2 tablespoons honey
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon fresh nutmeg grated

FOR THE OATMEAL:

  • 4 cups water
  • 2 cups extra thick cut rolled oats or old fashioned rolled oats (I use Bob's Red Mill)
  • 2 tablespoons dark brown sugar
  • 4 tablespoons granulated sugar

Instructions

MAKE THE BROWN BUTTERED 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.

MAKE THE CINNAMON & 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.

MAKE 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.

Nutrition

Serving: 1g | Calories: 616kcal | Carbohydrates: 70g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 236mg | Potassium: 320mg | Fiber: 7g | Sugar: 36g | Vitamin A: 1254IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg