Oat Creme

A dairy-free “custard” made entirely from oats and apple juice. Rolled oats simmer in apple juice with tahini for 20 minutes until soft and thick, then get pureed with vanilla, brandy (or rum), and a touch of maple syrup into a smooth, creamy sauce. Pour it around baked apples, over fruit crisps, or anywhere you’d use traditional custard.

The oats break down during the simmer and release their starch, which is what gives this creme its body. The apple juice provides all the sweetness, and the tahini adds a subtle richness and nutty undertone.

Puree until truly smooth and creamy. Any remaining oat texture feels gritty against fruit and ruins the custard illusion.

Kitchen Tips

• Simmer for the full 20 minutes. Undercooked oats don’t puree smooth and leave a grainy texture.
• Thin with more apple juice if the creme is too thick after blending. It should pour easily.
• The brandy or dark rum adds warmth and complexity. Don’t skip it unless you need it alcohol-free.
• Serve warm or at room temperature. It thickens as it cools, so thin slightly before serving cold.

Variations

• Skip the tahini for a lighter, purely fruity flavor.
• Use pear juice instead of apple juice for a more delicate sweetness.
• Add a pinch of cinnamon or cardamom before blending for a spiced version.