Oregon Orchard Oats Bruleé | Bob's Red Mill Natural Foods
This recipe for Oregon Orchard Oats Bruleé was prepared at The Golden Spurtle competition and enjoyed by all.
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Cooking tools:
- Kitchen torch
- Ramekin
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1/2 cup Steel Cut Oats
- 1/2 cup toasted Steel Cut Oats
- 2 cups Water
- 1/2 tsp Salt
- 1/2 cup Heavy Cream
- 1 Tbsp Unsalted Butter
- 3/4 tsp toasted, crushed Coriander seeds
- 1-1/2 cups pears diced
- 3/4 tsp Cinnamon-Sugar Mixture made from 1 Tbsp ground cinnamon + 3 Tbsp sugar
- 3/4 cup Dried Tart Cherries
- 3/8 cup Pear Liqueur like Clear Creek Distillery Eau de Vie
- 3/4 - 1 cup Granulated Sugar for bruleé
- finely chopped Hazelnuts
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