OATMEAL BRULEE WITH GINGER CREAM

When it’s chilly outside, warm up your family with my awesome oatmeal. I love the caramelized top and raspberry surprise.

—YVONNE STARLIN HERMITAGE, TN

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PREP: 30 MIN. • BROIL: 10 MIN. • MAKES: 4 SERVINGS

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GINGER CREAM

¹/₂ cup heavy whipping cream

2 slices fresh gingerroot (about ³/₄-inch diameter)

1 cinnamon stick (3 inches)

1 tablespoon grated orange peel

3 tablespoons maple syrup

¹/₈ teaspoon ground nutmeg

OATMEAL

4 cups water

2 cups old-fashioned oats

¹/₄ cup chopped dried apricots

¹/₄ cup dried cherries, chopped

¹/₂ teaspoon salt

3 tablespoons brown sugar

2 tablespoons butter, softened

1 cup fresh or frozen unsweetened raspberries, thawed

¹/₄ cup sugar

1. In a saucepan, bring cream, ginger, cinnamon stick and orange peel to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; strain and discard solids. Stir in syrup and nutmeg.

2. In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook 5 minutes, stirring occasionally. Remove from heat; stir in the brown sugar and ¹/₄ cup ginger cream. Let stand, covered, 2 minutes.

3. Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among the ramekins. Spoon the oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from heat 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.

STORING GINGER

Unpeeled gingerroot can be frozen in a resealable plastic freezer bag for up to 1 year. When needed, simply peel and grate or chop the amount required.