Yield: Approximately 8 servings (individual soup cups).
9 oz. rolled oats
6 cups water
pinch of salt
1 qt. heavy cream
1 vanilla bean, split lengthwise
4 oz. egg yolk
4 oz. granulated sugar
2 oz. Sunkist orange purèe
1 oz. Sunkist orange zest
4 oz. Sunkist orange juice
8 oz. Sunkist orange segments
8 Tbsp. light brown sugar and granulated sugar mixed together
In a heavy saucepan, stir rolled oats into boiling salted water. Return to boil, reduce heat and simmer for 10 minutes. Let stand until all liquid is absorbed.
In another heavy saucepan, combine cream, vanilla bean and a pinch of salt, then bring to a boil. Set aside.
In mixing bowl, mix egg yolk and granulated sugar. Add mixture slowly to cream. Temper in bain marie until egg yolk is cooked.
Add orange juice to oatmeal mixture and add orange zest and orange purèe to brulee mixture.
Fill soup cup 1/2 full of oatmeal, top with several orange segments. Fill cup with orange cream brulee mixture to below 1/4" of rim. Sprinkle evenly each bowl with 1 Tbsp. sugar mix and glace under salamander until sugar is caramelized.
Photo Credit: SUNKIST