Last night was full of nice things, pheasants, but it was also full of Thai food. Now, don’t get me wrong, I love Thai food. I love it a little too much, if you know what I mean. And after nights of indulging like that, I enjoy nothing more than waking up and preparing a breakfast that is filling, light in calories, and simple, both in flavor and preparation.
With that in mind, I woke up and stared at the surplus of baked pumpkin we have sitting around and decided to whip up some pumpkin oat cakes, with a little touch of brûlée. It’s tasty, good for you, and fun to make! Little kids will love this recipe, I’m sure, topped with a little maple syrup and cream. Served as a dessert with some of my special hot cocoa (recipe to come) it would also make for a great dessert!
Pheasant’s Pumpkin-Oat Breakfast Brûlée
1 c pumpkin puree
4 tbsp oats, divided
butter to coat
1/2 tsp sugar
In a food processor or spice grinder, grind the dried oats until they form a flour. Lightly butter two ramekins and, using about 1/4 of the oat flour, dust them to coat. Move the remaining flour to a bowl and mix in the pumpkin puree. Divide the mixture bewteen the ramekins to bake, at 350°F (177°C) for 10 minutes.
Once the cakes are done, sprinkle sugar over the cakes and, using a brûlée torch or your broiler, melt the sugar until a thin crust forms. Let cool, and enjoy!