A dessert with porridge in it? Now that might be classed as a little on the weird side. But this wee Porridge Brulee is a sweet treat that drags good old porridge on to the dessert plate and away from the breakfast bowl.
Porridge Brulee
Creme Brulee is a traditional French dessert so adding a wee taste of Scotland by making it a Porridge Brulee is a nod to the famous French Scottish Auld Alliance.
It’s a great wee recipe to finish off your Scottish haggis fueled festivities on Burns Night on 25th January or as a pudding for a New Year’s Eve (Hogmannay) party.
Porridge in a pudding!?
Why not I say. A lot of people put sugar in their porridge in the morning to sweeten it up. This wee dessert idea is just taking that sweet porridge idea a little bit further.
Ingredients for porridge brulee
Porridge oats (bit of an obvious one really)
Cream (this is thick cream, double or heavy cream)
Milk
Orange zest
Egg yolk – free-range eggs please if possible
Vanilla
Sugar
Follow the simple recipe below to make your decadent little puddings. Remember they are pretty rich so a little goes a long way. I serve mine in tiny ramekins.
How many servings will this make?
This recipe will make 12 tiny servings or 6 standard servings.
There is a bit of faffing about with this recipe and it takes a bit of time but it is definitely worth the effort when you crack the caramel shell and have the creamy custard and rich porridge filling underneath.
This recipe was taken from my book A Wee Taste Of Scotland(Scottish Party Food).
Looking for more delicious Scottish-inspired desserts to try at home? Then check these out before you go;
Frozen Drambuie Souffles
Scottish cranachan cheesecake
Traditional old fashioned Scottish Flummery
Traditional Scottish cranachan cream
Auld Alliance apple tarts with whisky glaze
Aberdeen crulla and whisky dipping sauce
Cranachan Ice-cream
Scottish whisky granita
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterestand Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Porridge Brulee
Karon Grieve
A mix of French and Scottish this porridge brulee is a decadent little pudding, rich and tasty.
Bring 300ml/8 fl oz water to the boil in the kettle while you melt butter in a frying pan and add the oats.
Make sure oats well coated in butter then place pan under hot grill for 2 mins
Add the boiling water and pinch of salt and simmer for 20 minutes stirring occasionally.
Add milk and cook for a further 10 minutes.
Pour the porridge into the ramekins and chill in the fridge.
Preheat oven to 150C/300F/Gas 2
Heat the cream in a small pan and add the orange zest. Simmer gently for 15 minutes to infuse.
Strain zest from cream.
Whisk egg yolk with vanilla extract and 1 tablespoon of sugar until pale yellow in colour and stir this into the infused cream.
Pour this mixture into a heatproof bowl and place on a roasting tin . Pour 2cm/1″ of boiling water into the tin which creates a Bain Marie and ensures gentle baking of the custard.
Bake for 30 minutes or until the outside is set but middle still a bit jiggly.
Remove from oven and allow to cool before chilling in fridge.
Remove everything from fridge and spoon 2 tablespoons of the custard over each of the porridge filled ramekins.
Sprinkle with sugar and place under hot grill for 5 minutes or use a chef’s blow torch to carmelise the tops.
Notes
This is for 12 tiny servings in mini ramekins for a party. The same amount would do for 6 people for a normal sized dessert
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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The oats used for porridge are usually rolled rather than pinhead or steel-cut, as they cook faster. Also popular, Scottish oats are stone-ground and end up somewhere in between rolled oats and steel-cut. The oats take about 10 minutes to cook. Both rolled and Scottish oats make delicious porridge.
This is a key step to making perfect crème brûlée – baking your custards in a water bath. A water bath is a pan of water that the ramekins are placed in to bake. A water bath provides some insulation from direct heat which allows the custards to cook gently, evenly, and prevents cracking.
Among other things, it says that porridge may only be stirred clockwise with the spurtle and only with the right hand, otherwise you would be chased after by the devil. However, porridge professionals are not put off by this and move the spurtle like a whisk to make porridge particularly creamy.
Many people argue that it must be salt to give balance to the porridge and correct the flavour, while others favour sugar to sweeten it up. The argument for using salt is that it is a test of Scottishness and it is only the Sassenachs who would put sugar on their porridge!
See Luggie, n., 1.; (12) parritch-meal, the meal used to make porridge, oatmeal; (13) parritch-pingle, see Pingle, n. 2; (14) parritch-spurtle, -spurkle, a stick used for stirring porridge.
The deep dark secret to this crème brûlée is the layer of homemade chocolate sauce at the bottom, waiting to be swirled into the top layer of rich vanilla custard. Chocolate sauce is one of those things that once you make it yourself, you think, that's it?
Plain old table sugar, with its small crystal size, melted evenly and caramelized well, forming a thin, shatteringly crisp layer on top of the custard. In short—perfect. For best results, make sure to apply your sugar in an even layer.
The term "porridge" is used in Britain and Ireland specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter.
Combine the oats, flour, brown sugar, cinnamon, and salt in a large bowl. Add the remaining oats, brown sugar, cinnamon, and salt, and stir to combine. Divide the oat mixture into 8 (1/2-cup) servings. Divide the oat mixture into 8 jars or other lidded containers such as disposable coffee cups (1/2 cup in each).
Tastes delicious hot or cold. If microwaving remove the foil lid.Heat on full power for 30 seconds, remove and stir then heat for a further 40 seconds.Leave to stand for 1 minute and stir before eating.
60ml of warm water to 20g of cereal in a bowl and stir. Check the temperature before serving. This is a guide, you can prepare Heinz cereals to the texture and quantity your baby loves. Tip: For every level spoonful of cereal add 3 spoonfuls of warm water and stir.
Add 40g of oats and 190ml of milk, oat milk (our MOMA original works very well for this) or water into a small saucepan and stir. Bring to the boil on a low heat and gently simmer for 5 minutes (or until you reach your desired consistency).
It's not a different variety: rather, instead of being steamed and rolled like regular American oats, Scottish oats are slowly ground between two millstones, producing a smooth texture, more like a traditional porridge.
It might sound odd, but adding whisky to your porridge results in a sweet, heady, humble luxury that your Scottish grandparents would have had back in their day.
Porridge is a super-healthy breakfast staple for the whole family with plenty of scope to put your own twist on it — it's high in fibre, rich in vitamins and minerals and can be made with many toppings or different 'milks' to ring the changes day after day.
But the main difference between porridge and oatmeal is that porridge is made with a variety of whole grains, cereal or legumes, and oatmeal is made with oats (either rolled, flattened or ground).
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