Crème Brûlée Baked Oatmeal

Custardy, heavy on the vanilla, and oh-so silky, this dessert and breakfast mashup is a decadent way to start the day. The oats are blended into the custard so the dish has a smooth texture but a somewhat firm texture. Maple syrup, cinnamon, and cardamom give this baked oatmeal a warm, wintery vibe, though you can swap in other favorite spices or sweetener. To finish it off, crunchy caramelized sugar gives a much-needed textural contrast, as it does for classic crème brûlée.

Notes from the Food & Wine Test Kitchen

If you don’t have a kitchen torch, you can place the ramekins or baking dish on a baking sheet under the broiler (about four inches from the heating element). It might take up to two minutes, depending on the oven, so watch it carefully so the sugar topping doesn’t burn. The sugar takes longer to caramelize on the oats than it does on typical Crème Brûlée. 

Make ahead

The oats can be baked and refrigerated in their baking dishes for up to four days. Warm the refrigerated baked oats in a 300°F oven until hot, about 20 minutes. Torch them with sugar right before serving.