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Breakfast Brulee

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Breakfast Brulee

1/2 pint whole milk

Pinch of salt

1 cinnamon stick

4 tablespoons superfine sugar

1/2 cup old-fashioned oats

6 egg yolks

1 1/4 cups heavy cream

1/4 cup light brown sugar

 

 

 

 

 

Bring the milk, salt, cinnamon stick and half the

sugar to a boil. Remove from the heat and let it

infuse for 2-3 minutes, then remove the cinnamon

stick. Return the pan to the heat and sprinkle in the

oats, stirring constantly. Reduce the heat and simmer

for 2-3 minutes, then let cool.

 

In another bowl, whisk the egg yolks with the

remaining sugar until the sugar has dissolved. Add the

heavy cream and the cooked oatmeal, and mix well.

 

Preheat the oven to 275 degrees. Divide the oatmeal

custard between 4 shallow gratin dishes, each 1 cup in

capacity. Place the dishes in a flameproof roasting

pan, then place the pan in the oven. Pour enough cold

water into the pan to come about halfway up the sides

of the dishes and bake for 30-40 minutes, until set.

Let cool for 2 minutes, then sift the brown sugar

evenly over the surface of each custard. Use a

blowtorch to caramelize the tops, holding it at an

angle (the flame should barely touch the surface).

Alternately, caramelize the sugar under a very hot

broiler. Garnish with fresh berries if desired. Serve

immediately.

 

Makes 4 servings.

 

Author: " Flavors " by Paul Gayler (Kyle Books, $29.95)

Formatted by Chupa Babi: 11.29.07

 

Per serving: 531 calories; 38 g fat (21 g saturated

fat; 64 percent calories from fat); 39 g

carbohydrates; 430 mg cholesterol; 92 mg sodium; 9 g

protein; 1 g fiber.

 

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