Toasted oatmeal brûlée from Buvette: The Pleasure of Good Food by Jody Williams

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whole wheat scones with currants; Carrot spoon breads; Yogurt parfaits; Summer fruit salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on August 16, 2014

    Roasting the dry oats before cooking gives the oatmeal a nutty flavor. This dish can be made up to a week in advance. The grocery shopping for this recipe is the most daunting part. Other than the learning curve, this is a pretty straight forward recipe. I toasted up 2 c. of oats then added this to 4 c. already boiling water which had 1 t. course salt in it. When the oats hit the pot, the entire thing boiled over. Next time, take it off the heat before adding the oats to the water. When cooked, transferred to my chantal round dish which was the perfect size. Mixed in the golden raisins, nuts (I used toasted sunflower seeds, pepitas, pecans, walnuts and ground hemp. I forgot the flax seeds altogether. Put this back into the 425 degree oven for 13 1/2 minutes. Brûlée 4-6 inches from heat source and serve with warmed heavy cream.

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