Oatmeal Brûlée With Brown Buttered Pears And Cinnamon Ginger Cream

1. 1

   For the brown butter pears:

2. 2

   Spray four 10-ounce ramekins with a Misto/baking spray or grease with a little butter.

3. 3

   Heat the half stick of unsalted butter in a small skillet over medium-high heat. Once melted, add the diced pears and a couple pinches of kosher salt. Cook until the pears are softened and the butter browned. This will take about 15 minutes.

4. 4

   Evenly divide the pears among the 4 ramekins and set aside.

5. 5

   For the cinnamon and ginger cream:

6. 6

   In a small saucepan over medium heat add heavy cream, smashed ginger slices and the cinnamon stick. Simmer for 10 minutes.

7. 7

   Remove the cream off of the heat and add in the 2 tablespoons of honey, 1/4 teaspoon of vanilla and 1/8 teaspoon of grated nutmeg. Stir and then pour the mixture into a bowl through a strainer to catch any of the solids. Discard the solids and set the bowl of cream aside.

8. 8

   For the oatmeal:

9. 9

   Bring the 4 cups of water to a boil in a saucepan over high heat. Reduce the heat to medium and stir in the oats. Cook for 5 minutes, stirring often.

10. 10

    Remove the pan from the heat and add in the 2 tablespoons dark brown sugar and half a cup of the cinnamon and ginger cream. Stir and place a lid on the pot and let it sit for a couple minutes.

11. 11

    Spoon the oatmeal over top of the pears in the ramekins then press down so the oatmeal is flat on top. Preheat the broiler in your oven.

12. 12

    Sprinkle a tablespoon of granulated sugar over each oatmeal ramekin.

13. 13

    Place the ramekins on a rimmed cookie sheet and pop them into the oven under the broiler until the sugar is caramelized and golden, about 10 minutes. Watch carefully!

14. 14

    Serve oatmeal with a drizzle of the remaining 1/2 cup of cinnamon and ginger cream.

* Per serving · 4 servings · Values may vary.