What? Dulce de Leche Irish Oatmeal
If you have read my Seattle Excursion post you’d know that I sometimes go to great length to find oatmeal for breakfast. Must be my comfort food. Recently I had breakfast at Diner Delux in Calgary and ordered their delicious Maple Fried Oatmeal with Lemon Curd, a fried square of oatmeal served in an individual cast iron skillet floating in a maple flavoured sauce and topped with a dollop of lemon curd. The lemon curd cuts down the sweetness and is a nice touch. I have also read a recipe for Oatmeal Brulee in The Waldorf Astoria Cookbook recently and these two put me in the mood for my version of that dish. I make it in several different ways, sometimes with crème Agnlaise, sometimes with caramel, sometimes with cappuccino foam. This time I made it with melted dulce de leche ice cream. Ice cream is basically a frozen crème Anglaise so occasionally I melt it and use it instead of making crème Anglaise from scratch. I don’t mind shortcuts when it’s useful. This is a sweet breakfast, so you have to be in the mood for it, but it’s very easy to make and pretty to serve. The oatmeal needs to cool in the fridge so it’s best to make it the day before and then cut it into squares or rounds. Make it for a special occasion, which for me can be breakfast for one anytime. See images below.
Ingredients:1 cup Irish steel cut oats
3 cups water
1/8 teaspoon salt
2 tablespoons brown sugar for topping
2 cups dulce de leche (or vanilla) ice cream, melted
1/4 cup raspberry syrup
Fresh raspberries for garnish
Bring water to a boil in a 2 quart pot. Add salt and then the oats. Lower heat and cook at a steady simmer until the oats are cooked through. If needed, add a little water so the mixture is not dry. It should be cooked in about 30 minutes.
Spoon the cooked oatmeal into a square dish, flatten the top with a spatula and let cool. When cold, cover with plastic and place in the refrigerator overnight.
Place the ice cream in the fridge to melt overnight as well (or melt the next morning).
The next morning take out the oatmeal from the fridge and invert onto a cutting board. Cut it into squares or rounds fit for individual servings.
Pour the ice cream into a skillet and heat over medium heat. Add the oatmeal squares and allow to cook until heated through.
Spoon brown sugar over the oatmeal squares sand cook until the sugar melts.
To serve place a square in each serving bowl and pour some of the dulce de leche over and around.
Spoon raspberry syrup over for a touch of acidity and top with a couple of raspberries.
Serve warm. I won’t tell if you don’t.