Eggless Creme Brulee with Oatmeal Crème

Votes: 3

How to Make Eggless Oatmeal Creme Brulee

Time: 30 min plus setting time
Complexity: easily
Servings: 6

The recipe for crème brûlée dates back to the 17th century, and today, virtually no French café menu is complete without this creamy custard topped with a thin, crisp caramel crust. While this dessert is actually easy to recreate at home, many are daunted by the need to use a gas torch to create the sugar crust. However, this recipe eliminates that requirement, as the crispy crust is made from oatmeal caramel baked with maple syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Custard

2.5 cups whipping cream (30-35%)
3/4 cup sugar
0.5 cups ice wine or other sweet dessert wine
2 tablespoons lemon juice
1.5 cups mixed fresh berries, such as raspberries, blueberries, strawberries, and blackberries

Oatmeal caramel crust

1/4 tbsp. maple syrup
3 tablespoons rolled oats (not quick-cooking)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, lemon juice

Cooking the dish according to the recipe:

CustardHeat the cream and sugar over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from the heat and stir in the wine and lemon juice. Let the mixture cool for 15 minutes.
Carefully pour into molds (you can use wine glasses, champagne flutes, or any other attractive glassware for serving, as you don't need a torch to make this brulee dessert). Chill overnight (this custard needs at least 8 hours to set).

Preheat oven to 190°C. Line a pie pan with foil and spray with cooking spray.
Oatmeal "Brûlée" and dessert assemblyStir the maple syrup into the oats until the oats are completely coated, then pour the mixture into the prepared pan to create an even, thin layer. Bake for 15-20 minutes, until the mixture begins to bubble and turns dark brown around the edges. Cool completely to room temperature.
Place fresh berries on top of the custard, then break off a few pieces of the oatmeal brûlée and arrange them over the berries. Serve immediately. The dessert without decorations can be stored in the refrigerator for up to 3 days..

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Desserts / Creams, sauces, mousses, yogurts / Breakfast cereals, granola, muesli

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