Jody Williams is the chef/owner of the celebrated restaurant Buvette in New York and Paris. This recipe for toasted oatmeal brulee comes from her new book, Buvette: The Pleasure of Good Food, which is a collection of her bistro-style recipes.
2 cups jumbo rolled oats
4 cups water
1 teaspoon coarse salt
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup flaxseeds (golden, brown, or a mix of the two)
¼ cup ground hemp seeds
¼ cup raisins
¼ to ½ cup sugar
2 tablespoons bee pollen, for serving
Warm milk, for serving
1.Preheat the oven to 425°F.
2.Place the oats on a baking sheet and bake, stirring the oats occasionally, until they smell toasty and are golden brown, about 10 minutes. Keep the oven on.
3.Meanwhile, bring the water to a boil in a large, heavy saucepan. Transfer the baked oats to the water along with the salt and stir to combine. Lower the heat and simmer until the oats are softened and thickened, about 10 minutes. Stir in all of the seeds and the raisins and transfer the mixture to a baking dish or a pie dish.
4.Place the dish in the oven and bake until all of the excess liquid has evaporated and the top is lightly browned and just firm to the touch, 10 to 15 minutes.
5.Remove the oatmeal from the oven and turn the oven from bake to broil.
6.Evenly sprinkle the sugar over the surface of the oatmeal, using at least ¼ cup and up to ½ cup if you like it especially sweet. Place the dish on a rack set 4 to 6 inches under the broiler and cook, with a watchful eye, until the sugar has melted and caramelized, and is nearly, but not entirely, burned. Carefully remove the oatmeal from the broiler and serve immediately with the bee pollen sprinkled on top, if you’d like.
7.Serve hot with a pitcher of warm milk alongside, if desired.