Cinnamon Porridge Crème Brûlée

For a delicious dessert try Paul Gaylor's recipe, a creative combination of flavours and textures
By Paul Gayler
Cinnamon Porridge Crème Brûlée
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 600 ml full-fat milk
  • 3 tbsp caster sugar
  • 1/2 tsp ground cinnamon
  • a pinch of salt
  • 275 g porridge oats

For the custard:

  • 2 large eggs
  • 200 ml double cream
  • 3 tbsp caster sugar

For the fruit compote:

  • 150 g fresh or frozen raspberries, thawed
  • 50 g caster sugar

For the red and black fruits:

  • strawberries
  • raspberries
  • blackberries
  • blueberries


1. Preheat the oven to 180°C/gas 4.

2. First make the cinnamon porridge. Place the milk, 1 tablespoon of sugar, the cinnamon and a pinch of salt in a saucepan. Bring to the boil.

3. Stir in the oats. Cook over medium heat, stirring constantly, until thickened, around 5 minutes.

4. Divide the mixture among 4 ovenproof soup bowls and smooth the mixture with the back of a spoon.

5. Make the custard by beating together the eggs, cream and caster sugar in a bowl until well-mixed. Pour the egg custard over the porridge.

6. Bake the porridge mixture in the oven for 12-15 minutes, until set.

7. Meanwhile, make the fruit compote by blending together the raspberries and sugar to a puree. Place in a bowl and mix in the red and black fruits.

8. Remove the baked porridge brûlées from the oven. Using the remaining caster sugar, sprinkle an even layer over each.

9. Caramalise the brûlées either under a preheated grill, set to its highest setting, or using a blow-torch. Set aside to cool slightly.

10. Serve the brûlées with the compote.

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