Kheer Oat Brûlée
A creamy Indian rice pudding reimagined as a baked oat custard finished with a crackly torched sugar top.
Rolled oats replace the traditional rice, while whole milk and a little cream create the rich, creamy base. The custard is baked gently in a water bath so it stays silky, then chilled until firm. Just before serving, a thin layer of sugar is torched to a deep amber brûlée top.
It's a make-ahead dessert that feels special enough for a celebration but easy enough for a weekend breakfast treat. The warm spices and floral notes of cardamom and saffron shine through, and the contrast of cool custard and crackly sugar is irresistible.
Ingredients
- 80 g rolled oats
- 400 ml whole milk
- 100 ml double cream
- 2 large eggs
- 60 g caster sugar, plus 4 teaspoons for the topping
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon saffron threads
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, for greasing
- 1 tablespoon chopped pistachios, to serve (optional)
Instructions
- Preheat the oven to 150°C (130°C fan/300°F). Grease four 150 ml ramekins with the butter and place them in a deep roasting tin.
- In a small saucepan, warm the milk, cream, ground cardamom and saffron over low heat until steaming but not boiling. Remove from the heat and leave to infuse for 10 minutes.
- Meanwhile, in a bowl, whisk the eggs, 60 g caster sugar and vanilla extract until smooth but not frothy.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly. Stir in the rolled oats.
- Divide the mixture evenly among the prepared ramekins. Pour boiling water into the roasting tin to come halfway up the sides of the ramekins.
- Bake for 35–40 minutes, until the custards are just set with a slight wobble in the centre. Remove the ramekins from the water bath and cool to room temperature, then refrigerate for at least 3 hours, or overnight, until firm.
- Just before serving, sprinkle 1 teaspoon of caster sugar evenly over the surface of each custard. Use a kitchen torch to melt and caramelise the sugar until deep amber and bubbly. Alternatively, place under a very hot grill for 1–2 minutes, watching closely.
- Leave the caramel to harden for 1 minute, then scatter with chopped pistachios, if using, and serve immediately.
Cook’s tips
- For the smoothest texture, use a fine-mesh sieve to strain the custard mixture before pouring into the ramekins.
- The custards can be baked and chilled up to 2 days ahead; add the sugar topping just before serving.
- If you don't have a kitchen torch, a hot grill works well but keep a close eye on the sugar to prevent burning.
Substitutions
- Use oat milk and coconut cream for a dairy-free version, but note the custard may be slightly softer.
- Replace pistachios with flaked almonds or omit for a nut-free dessert.
- Ground cinnamon or nutmeg can be used instead of cardamom for a different flavour profile.
Storage & reheating
Store leftover brûlée, without the sugar topping, covered in the fridge for up to 2 days. Add the caramelised sugar just before serving.
Frequently asked questions
Can I make this kheer oat brûlée ahead of time?
Yes, the custards can be baked and chilled up to 2 days in advance. Keep them covered in the fridge and add the sugar topping just before serving.
What can I use instead of a kitchen torch?
You can caramelise the sugar under a very hot grill. Place the ramekins on a baking tray and grill for 1–2 minutes, watching closely until the sugar bubbles and turns amber.
Is this recipe gluten-free?
Rolled oats are naturally gluten-free, but they may be processed in facilities that handle wheat. Use certified gluten-free oats if you need to avoid gluten.
Can I use quick oats instead of rolled oats?
Quick oats will work, but the texture will be softer and less chewy. Rolled oats give a better bite that mimics the rice in traditional kheer.
