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
- 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.