Oats & Dairy for Breakfast and Beyond: Oatmeal Brûlée

Oatmeal Brûlée

A the delicous and nutritions combination of oats and dairy makes an oatmeal brûlée .


  • 2 eggs
  • 1/2 cup granulated sugar
  • 3 level tablespoons cornstartch
  • 24 ounces Lactose-Free 2% Milk
  • 1 Tablespoon butter (or substitute trans fat free margarine-like spread without milk for a lactose free diet)
  • 2 teaspoons vanilla extract

for the topping

  • 1 cup prepared quick cooking steel cut oats, made according to product directions (for lactose-free diet make with water or lactose-free milk)
  • 8 teaspoons caster sugar
  • raspberries and /or blackberries for garnish
  • fresh mint for garnish


1. Pour lactose-free milk into a microwave safe measuring cup and heat in the microwave on high for about 2 minutes or until hot to the touch (this will reduce cooking time.)

2. In a medium sauce pan (NOT OVER HEAT), combine the eggs, sugar and cornstarch. Beat with a wire whisk until the sugar has dissolved and the mixture is smooth.

3. Whisk hot milk into egg/sugar mixture while the pan is set over low to medium heat. Cook whisking constantly, until the mixture comes to a boil and thickens.

4. Remove pan from heat and stir in butter and vanilla.

5. Cool for 5-10 minutes .

6. Divide custard evenly into 4 six-ounce ramekins. Top with 1/4 cup cooked steel cut oats.

7. Sprinkle with 2 teaspoons of caster sugar spread  in a fine even layer.

8. Place ramekins on cookie sheet. Move the top rack in your oven as high as it will go.

9. Place cookie sheet on top rack of oven and broil for 5 to 10 minutes rotating ramekins to brown evenly. Remove when sugar is melted and brown.

10. Serve lukewarm after the sugar is set about 5 minutes or refrigerate and serve cold. Garnish with fresh berries and mint.

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