Oatmeal Crème Brûlée With Almond and Orange

Recipe from David Burke

Adapted by Julia Moskin

Updated May 2, 2024

Oatmeal Crème Brûlée With Almond and Orange
Francesco Tonelli for The New York Times
Total Time
1½ hours
Cook Time
40 to 50 minutes
Rating
4(68)
Comments
Read comments

At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. “Putting salt and sweet together is always going to be successful,” Mr. Burke said. “That’s the classic candy bar trick.” —Julia Moskin

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Ingredients

Yield:6 servings
  • Butter for pans
  • 1cup cooked oatmeal
  • 2tablespoons light brown sugar
  • 2teaspoons freshly grated orange zest
  • 2cups heavy cream
  • ½cup granulated sugar, more for topping
  • 1cup blanched almonds, toasted and chopped
  • 6large egg yolks
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

589 calories; 48 grams fat; 22 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 11 grams protein; 37 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture.

  2. Step 2

    In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.

  3. Step 3

    In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.

  4. Step 4

    Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.

  5. Step 5

    When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.

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Ratings

4 out of 5
68 user ratings
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Comments

Julia Moskin

Hi John,

This recipe is adapted from a restaurant where the creme brulee was served as a dessert, not a hearty breakfast. The oatmeal is really just a base for the custard and the caramel.

That said, a double recipe of this oatmeal mixed with brown sugar and orange zest would be delicious for breakfast, especially drizzled with cold heavy cream.

John

Only one cup of cooked oatmeal? That amounts to only a couple tablespoons per ramekin. Perhaps one cup of oatmeal, cooked?

ET

This was SOOO good! IAfter straining the almonds out of the milk, I decided it would be a shame to waste them. So I added a bit more sugar, put them back in the saucepan and sauted them until slightly candied. When the custard was cooled, I simply sprinkled the almonds on top instead of caramelizing the sugar. It all made for a lovely contrast in textures.

mellowbaker

I really enjoyed this combo. I love creme brûlée, but I do think it lacks depth of texture beyond the initial crunch. Oatmeal made each bite full and enjoyable..creme brûlée you can chew..love it.

Jean

Double recipe

ET

This was SOOO good! IAfter straining the almonds out of the milk, I decided it would be a shame to waste them. So I added a bit more sugar, put them back in the saucepan and sauted them until slightly candied. When the custard was cooled, I simply sprinkled the almonds on top instead of caramelizing the sugar. It all made for a lovely contrast in textures.

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Credits

Adapted from David Burke, Fishtail

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