Custard Porridge 🥣
With autumn approaching, the days call for cosy, nutritious meals to start the morning off right.
This recipe is an excellent option for breakfast or even a snack, especially in October, when the temperature drops and we look for something comforting and tasty.
Made with milk or plant-based milk flavoured with cinnamon, lemon and vanilla, and enriched with oats or rice flour, this creamy bowl is light, filling and has such a familiar flavour: CUSTARD.
The smooth texture is complemented by eggs or egg whites, ensuring an extra dose of protein.
Finished with ground cinnamon and, if needed, a touch of honey or agave, this recipe is perfect for anyone looking for a nutritious and comforting alternative for autumn mornings.
Here is the step-by-step guide to preparing this delight!
INGREDIENTS
- 1 beaten egg
- 200 ml of oat milk or milk
- 30g of oat or rice flour
- Agave, rice jelly or honey (for sweetening)
- 1 vanilla pod
- 1 cinnamon stick
- Lemon peel
- Ground cinnamon to taste
PREPARATION
- Start by flavouring the milk or plant-based milk: in a small saucepan, add the plant-based milk or milk, cinnamon stick, lemon peel and vanilla. Ideally, leave the milk with the flavours in the fridge overnight.
- Bring to a low heat and leave to infuse for 5 minutes.
- Remove the cinnamon stick, vanilla pod and lemon peel.
- Add the oat or rice flour and stir well until creamy.
- Turn off the heat and add the egg whites or eggs and stir well for 2 minutes to cook the egg.
- Remove from the pan and serve in a bowl.
- Decorate with ground cinnamon.
