Eat your favorite dessert for breakfast with this brunch-friendly mashup.
Ingredients:
4 large eggs
3 cups half-and-half
2 cups old-fashioned rolled oats
1/2 cup pure maple syrup
1 tablespoon vanilla bean paste or vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, melted
3 tablespoons granulated sugar, divided
Directions:
Preheat oven to 300°F. Process eggs, half-and-half, oats, maple syrup, vanilla bean paste, cinnamon, cardamom, and salt in a blender until smooth, about 20 seconds. Add melted butter, and process to incorporate, about 10 seconds.
Pour oat mixture into 6 greased 8-ounce ramekins placed on a large rimmed baking sheet or a greased 9- by 13-inch baking dish.
Bake in preheated oven until edges are set and there is a slight jiggle in center, 35 to 40 minutes. Let cool slightly, about 15 minutes.
When ready to serve, working with 1 ramekin at a time, sprinkle 1 1/2 teaspoons sugar evenly over top (or 3 tablespoons sugar over baking dish); using a kitchen torch, heat sugar by moving flame in a circular motion a few inches over ramekin (or baking dish) until caramelized, 3 to 5 minutes. Serve immediately.
