Super Easy Recipe For Porridge Brulee - Larder Love (2024)

FAQs

What is the secret of crème brûlée? ›

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!

Porridge or porage (both spellings are used in Scotland) is traditionally made from rolled oats. American “porridge oats” are often mechanically shredded rather than ground or rolled.

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

The hardest part about making Creme Brulee is waiting for the custard to set in the fridge and being fearless with the mini blow torch. Yes, you have to make Creme Brulee ahead of time, but I love a dessert that bakes the day before.

So what makes Scottish oats different from regular rolled oats? 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.

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).

It could be your sugar. I find sugar in the raw to be the easiest and most even burning sugar for creme brûlée. You could also combine equal parts brown sugar and white sugar. When burning the sugar make sure to keep moving the torch evenly across the sugar.

Why do you crack creme brulee? ›

It's a crucial step in creating the signature crunchy caramelized top that contrasts beautifully with the creamy custard beneath a delightful balance of textures and flavors. If you intend to savor your crème brûlée within the next three days, proper storage is key.

So what makes Scottish oats different from regular rolled oats? 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.

Scottish oatmeal is a stone-ground oatmeal. The groats are ground and broken into small bits. Rolled oats (old-fashioned), are the oat groats steamed and rolled into flakes. This means the oils are stabilized, and the oats stay fresh longer.

Scottish oats are made by milling groats, rather than slicing them. They produce a creamier cereal than steel-cut. Due to their finer grain than steel-cut oats, they perform well in baking projects and make for an exceptionally rich, velvety morning 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.