Creme Brulee is a traditional French dessert so adding a wee taste of Scotland by making it a porridge brulee is a nod to the famous French Scottish Auld Alliance and a great wee recipe to finish off your Scottish haggis fueled festivities on Burns Night on 25th January.
Porridge brulee is a rich decadent little pudding so I like to serve it in tiny ramekins dishes as a little goes a long way. This recipe will make 12 tiny servings or 6 standard servings.
There is a bit of faffing about with this recipe and it takes a bit of time but it is definitely worth the effort when you crack the caramel shell and have the creamy custard and rich porridge filling underneath.
This recipe was taken from my book A Wee Taste Of Scotland (Scottish Party Food).
Karon x
- ½ tbsp butter
- 50g/2 oz porridge oats
- pinch of salt
- 125ml/4 fl oz milk
- 2 tbsp double cream
- grated zest of ½ an orange
- 1 egg yolk
- ¼ tsp vanilla extract
- 2½ tbsp sugar
- Bring 300ml/8 fl oz water to the boil in the kettle while you melt butter in a frying pan and add the oats.
- Make sure oats well coated in butter then place pan under hot grill for 2 mins
- Add the boiling water and pinch of salt and simmer for 20 minutes stirring occasionally.
- Add milk and cook for a further 10 minutes.
- Pour the porridge into the ramekins and chill in the fridge.
- Preheat oven to 150C/300F/Gas 2
- Heat the cream in a small pan and add the orange zest. Simmer gently for 15 minutes to infuse.
- Strain zest from cream.
- Whisk egg yolk with vanilla extract and 1 tablespoon of sugar until pale yellow in colour and stir this into the infused cream.
- Pour this mixture into a heatproof bowl and place on a roasting tin . Pour 2cm/1" of boiling water into the tin which creates a Bain Marie and ensures gentle baking of the custard.
- Bake for 30 minutes or until the outside is set but middle still a bit jiggly.
- Remove from oven and allow to cool before chilling in fridge.
- Remove everything from fridge and spoon 2 tablespoons of the custard over each of the porridge filled ramekins.
- Sprinkle with sugar and place under hot grill for 5 minutes or use a chef's blow torch to carmelise the tops.
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