Crème brûlée steel-cut porridge
Steel-cut oats cooked low and slow with milk, vanilla, and a slick of cream until silky. Topped with a thin layer of caster sugar and brûléed under the grill until it cracks. Childhood porridge in a tuxedo.
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The Method
6 steps-
1
Combine the oats, milk, water, vanilla, and salt in a saucepan over medium heat. Bring to a gentle simmer, then drop the heat to low.
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2
Cook for 20-25 minutes, stirring often, until the oats are creamy and tender. Add a splash of milk if it tightens too much.
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3
Stir in the brown sugar and cream. Let it bubble through, then divide between two ramekins or shallow heat-safe bowls. Smooth the tops flat.
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4
Heat the grill (broiler) to maximum. Sprinkle a thin even layer of caster sugar across the surface of each bowl — about 25g a bowl.
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5
Slide the bowls under the grill and watch carefully. After 90 seconds the sugar bubbles and goes amber. Pull them out the moment they're properly bronze, before they burn.
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6
Cool 1 minute so the sugar cracks like a sheet of toffee. Tap with the back of a spoon — eat with berries on the side.
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