Quinoa Porridge with Lemon Creme Brulee

2 servings

50 minutes

Quinoa porridge with lemon crème brûlée is a refined combination of an ancient grain and a delicate dessert, embodying a harmony of flavors. Quinoa, known for its health benefits, gains a creamy texture from coconut milk, creating a soft and rich base. The lemon crème brûlée made from cream, eggs, and citrus tartness adds sophistication, turning the dish into a gastronomic delight. This recipe reflects culinary art where tradition meets innovation.

Energy value per serving

• Calories: 847.4
• Proteins: 31.1g
• Fats: 54.5g
• Carbohydrates: 51.8g

Ingredients

• Quinoa: 150 g
• Coconut milk: 150 ml
• Salt: 1 g
• Sugar: 10 g
• Butter: 10 g
• Chicken egg: 2 pc
• Egg yolk: 9 pc
• Lemon juice: 10 ml
• Cream 35%: 40 ml

Cooking steps

1. Boil quinoa in water for 15-17 minutes. Add the cooked quinoa to coconut milk. Bring to a boil, then add salt and sugar.

   Required ingredients:

   • Quinoa: 150 g
   • Coconut milk: 150 ml
   • Salt: 1 g
   • Sugar: 10 g

2. To make crème brûlée: add sugar to the cream and heat until the sugar dissolves. Pour lemon juice into the eggs, combine with the cream, and bake in the oven at 170 degrees for 1 hour and 20 minutes.

   Required ingredients:

   • Sugar: 10 g
   • Cream 35%: 40 ml
   • Chicken egg: 2 pieces
   • Egg yolk: 9 pieces
   • Lemon juice: 10 ml

3. Serve the porridge with lemon crème brûlée and butter.

   Required ingredients:

   • Butter: 10 g