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Porridge Brulee

A mix of French and Scottish this porridge brulee is a decadent little pudding, rich and tasty.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Scottish
Servings: 12
Author: Karon Grieve


  • 1/2 tbsp butter
  • 50 g/2 oz porridge oats
  • pinch of salt
  • 125 ml/4 fl oz milk
  • 2 tbsp double cream
  • grated zest of 1/2 an orange
  • 1 egg yolk
  • 1/4 tsp vanilla extract
  • 2 1/2 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.