Oatmeal Crème Brûlée

Sunday brunch is a treat, especially when you have something sweet. That’s what’s on the menu tonight as we grab a Bite with Belkys.

The Chef: Molly Brandt
The Restaurant: Restaurant Michael Schwartz at The Raleigh South Beach
The Dish: Oatmeal Crème Brûlée

Ingredients:
2 cups water
2 Tbs. butter
1 cup steel cut oats
1/4 cup buttermilk
1/4 cup whole milk
kosher salt
1/2 cup sugar
3 Tbs. raw sugar
1 cup sliced strawberries
1/2 Tsp. lemon zest
1 Tbs. lemon juice
2 Tbs. toasted almonds
2 Tbs. whipped cream

Method of Preparation:
– Pour water in a pot- and turn it on high heat. In a separate pot, add butter. When it melts, add steel cut oats to parch. Stir it up and add salt.

– Back to the first pot. When the water boils, add it to the oats. Stir once then let it simmer for 25 minutes.

– Next, add sliced strawberries to a pot on medium heat. Add sugar, lemon zest and lemon juice. Cook on low until the strawberries make syrup, then add more strawberries so you have some cooked and some fresh in the syrup. Mix well and set aside.

– Now, go back to the oats, which are almost done. Add buttermilk and whole milk. Stir and simmer and it’s time to plate!

To Plate:
– Chef Molly scoops the oatmeal into a crème brûlée dish and adds dishes of strawberry compote, toasted almonds and whipped cream. Last, she puts raw sugar on top of the oatmeal and gently torches it. She uses an industrial torch, but there are smaller kitchen torches available for home use. When the sugar melts and caramelizes, it’s ready.

Serving Suggestion: Bloody Mary

Serves: 2

Restaurant Michael Schwartz
The Raleigh South Beach
1775 Collins Ave.
Miami Beach, FL 33139
(305) 612-1163

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