Oatmeal porridge creme brulee with rhubarb puree and fresh fruits

Welcome back after a longer break. Oh, it's been a while. During that time bad and good things happened but I don't really want to bother you with my life. If you want to know me a little bit better just visit my Instagram profile @olala_cooking- I will be happy to meet you also there :)

But let's go back to business. It was not easy for me to come back after this break, so as a kind of warm-up I've decided to post an easy and fast recipe. It is not mine, but it is so good, that it should meet the wider audience.

Try it and let me know if you like it as much as I do.

Makes 3 servings.

  • 10 tbsp instant oat flakes
  • 2-2,5 cup milk
  • 1 vanilla pod
  • pinch salt
  • 1-1,5 tbsp agave syrup (or maple)
  • 5-6 tbsp rhubarb puree
  • 2 tbsp raspberry jam
  • fresh fruits
  1. In a medium pot pour milk over oat flakes. Using a sharp knife remove the vanilla seeds and add to the milk together with the pod. Cook on a medium heat for about 10 minutes or until the flakes soak the most of the liquid. Remove the vanila pod.

    Season with bit of salt and agave syrup. Blend until creamy, and velvety.

    Mix the rhubarb puree with raspberry jam- it should be still quite tart and refreshing.

    Layer your remekins on bowls with rhubarb and rasperrries. Gently pour over the blended porridge. Chill.

    Just before serving springkle each portion with demerara sugar and using gas burner caramelize the sugar to get the crunchy skin on top.

    Garnish with some fresh fruits and serve.


Recipe Notes

If you don't have the gas burner just place your remekins under the oven grill for about 5-10 minuts in 200 degrees C.