Oatmeal Crème Brûlée

Serves 4 to 6.

Note: Good oatmeal is a revelation! Enjoy this oatmeal right out of the pot or continue on to make a classy crème brûlée. To speed up the cooking time, soak the oats in 4 cups water overnight. The next morning, bring them to a boil, then reduce the heat and simmer until the oatmeal is thick, about 5 minutes. Proceed with the recipe, as indicated below. From Beth Dooley.

• Generous pinch salt

• 1 c. Irish (steel-cut) oats

• 1/2 tsp. cinnamon

• 1 tsp. vanilla

• 1/4 c. heavy cream

• 1 tbsp. sugar


Bring 4 cups water and salt to a boil over medium-high heat, and stir in the oats, cinnamon and vanilla. Lower the heat and continue simmering, stirring occasionally, until the mixture is very thick, about 30 to 35 minutes. Stir in the heavy cream.

Preheat the broiler to high. Spoon the oatmeal into a quart-sized baking dish or individual baking cups. With a spatula or the back of a spoon, smooth the oatmeal to make a flat surface.

Sprinkle the sugar evenly overall. Set the baking dish or cups on a baking sheet and run under the broiler to create a crackly sugar crust, about 3 to 5 minutes, watching so it doesn’t burn. Remove and serve while hot.

Nutrition information per each of 6 servings:

Calories 140

Fat 5 g

Sodium 55 mg

Carbohydrates 21 g

Saturated fat 2 g

Total sugars 3 g

Protein 4 g

Cholesterol 10 mg

Dietary fiber 3 g

Exchanges per serving: 1 ½ carb, 1 fat.