Irish Steel-Cut Oatmeal Crème Brûlée with Apple/Fig Salad

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Credit: Bernard Guillas, Executive Chef, The Marine Room, La Jolla Beach & Tennis Club, La Jolla, Calif.
The National Culinary Review, July/August 2010


4 cups water
½ t. salt
1 cup Irish steel-cut oatmeal
¼ cup sun-dried blueberries
¼ cup chopped sun-dried pears
¼ cup chopped toasted hazelnuts
1 T. pure maple syrup
2 T. crème fraîche
6 T. turbinado sugar
Apple/Fig Salad (recipe follows)

Apple/Fig Salad
6 large black mission figs, stemmed, cut in 8 wedges
1 green apple, cored, cut in matchsticks
2 T. finely chopped mint leaves
1 t. hazelnut oil
1 t. vincotto vinegar


Method: In medium saucepan, combine water and salt over medium-high heat. Bring to a boil. Gradually add oats, stirring constantly. Reduce heat to a low simmer; cook 20 minutes, stirring frequently. Add blueberries and pears; cook an additional 10 minutes, or until water is absorbed. (Oats should be creamy.) Fold in hazelnuts, maple syrup and crème fraîche. Divide among 6 (6-oz.) ramekins. Spread 1 T. sugar evenly over top of each oatmeal-filled ramekin. Caramelize to mahogany brown using crème brûlée torch or blow torch. Garnish with apple/fig salad.

Apple/Fig Salad
Method: Gently toss figs, apple, mint, oil and vinegar in medium mixing bowl.


6 servings


Dessert, The National Culinary Review

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