Baked Oatmeal with Caramelised Pears and Vanilla Cream | Porridge recipes
A breakfast of sweet-toothed champions, Deb Perelman's baked oats is like a fantastic cross between porridge and dessert, topped with caramelised pears and a vanilla cream.
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Ingredients
- 125g (½ cup plus 2 tbsp) granulated sugar
- ½ vanilla bean
- 30g (2 tbsp) unsalted butter
- 3 pears (preferably D’Anjou or William)
- 235ml (1 cup) milk
- 235ml (1 cup) water
- 1 lemon
- 2 large eggs
- 1½ tsp coarse or sea salt
- 2 tsp baking powder
- 240g (3 cups) rolled oats
- 235ml (1 cup) double or single cream
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