In a container add the water, rolled oats, and amylase. Seal the container and allow this to sit in the refrigerator for 2 days.
Once the amylase has dissolved a portion of the oat’s starch pour the entire container in a blender and blend on high for 1 minute.
Strain this mixture through a 100 micron super bag.
Place the strained mixture into a pan. Heat it to a simmer. Use a spatula to make sure none of the mixture sticks to the bottom of the pan.
Once heated pass this through a clean super bag once again.
Chill and store until needed.
In a small heavy bottom pot place the cooled oat milk into a pot.
Dry mix the sugar, gellan gums, and locust bean gum together. Whisk the dry mixture into the cooled oat milk.
Add the vanilla and yellow food coloring.
Place this over medium heat and bring to a simmer.
Stir the mixture well and allow it to simmer for one minute.
Use a ladle to pour the mixture into ramekins about 4-6 oz each.
Allow the mixture too cool for 30 minutes or until the gel has completely set and is cool to the touch.
To finish the creme brûlée sprinkle the top with sugar and torch slowly until caramelized.
Place the brûlée back in the refrigerator until the sugar is set and firm, about 30 seconds.