Oats brule'

This is such a bastardization of the proper dessert I fell no need to use proper characters in the title. It is, however, delicious.

As of yesterday, I received the butane for my Chef's Torch, itself a Christmas gift from my wonderful mother. Not having time to actually make a Baked Alaska or any marangue pie this week, I went to town on oatmeal. This is best served in steep-sized bowls on a really cold winter morning.

"Filling":
3cups water
1.5cups rolled oats
1T sugar
2T butter
1/3cup sour cream

"Topping":
enough brown sugar to cover the filling

Procedure:

Boil the water, stir in the oats and reduce heat. Let cook until thick, then allow to cool for a couple minutes before stirring in sugar, butter, and sour cream.

Transfer to bowls and cover with brown sugar. Use a Chef's Torch to carmelize the sugar, and serve immediately. Note: an oven broiler can be used instead, but the small flame thrower is a lot more fun.