Oatmeal with Apple and Salted Caramel

Breakfasts | Spanish cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Oatmeal with Apple and Salted Caramel

Ingredients

Hercules Oats - 2.1 oz
Milk - 10 fl oz
Sugar - ½ cup
Brown Sugar - 1 tablespoon
Butter - 2½ tablespoons
Cream 22% - ⅓ cup
Ocean salt - 0.1 teaspoons
Pickled Apples - 1 piece
Toasted Sesame - to taste

Step by Step guide

Step 1

For the salted caramel sauce, heat a heavy-bottomed pan well, pour regular sugar onto the dry surface, and melt it into caramel without stirring. Once the bottom layer of sugar starts to melt, mix it with the top layer and continue moving upward until all the sugar melts into a uniform dark amber sauce. Quickly add 2 tablespoons of butter, mix until smooth, and cook for half a minute. Add room temperature cream, stir, and cook again until smooth. Remove the amber sauce from the heat, add sea salt, and mix until homogeneous. Let it cool slightly and pour into an airtight jar for later use.

Step 2

For the caramelized apples, peel the apples, remove the core and seeds, cut the apples into wedges, place them in a clean pan, and sauté until soft in a teaspoon of butter for 5–7 minutes over medium heat. Add a couple of tablespoons of caramel sauce and simmer for another 5 minutes.

Step 3

For the oatmeal, combine milk and brown sugar in a saucepan, bring to a boil over medium heat, add the Hercules oats, and cook, stirring occasionally, until the desired thickness is reached. Remove from heat, divide into plates. Decorate the oatmeal with a fan of the sautéed apple wedges, drizzle with the remaining salted caramel, sprinkle with toasted pine nuts, and serve.