Peruvian Quinoa Pudding
This dessert is absolutely delish. The texture of the quinoa in the creamy pudding is like sweet caviar. It can be eaten warm, but I like it cold better. The evaporated milk is traditional to places that didn't always have reliable refrigeration in the past, and now it is an essential part of the flavor. Use it.
- 1 cup quinoa, rinsed
- 2 cinnamon sticks
- 4 cloves
- 4 allspice berries
- The peel of one lemon
- 3 cups water
- 6 egg yolks
- 2 12 oz cans evaporated milk
- 3 tbls cornstarch
- 1 cup raw sugar or white sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- In a heavy sauce pot put the quinoa, cinnamon sticks, cloves, allspice and lemon peel. Add water and bring to a boil. Lower the heat and cook for about 20 minutes, stirring every now and then. The quinoa is cooked with it "pops" or opens up. If there is any water left, drain it and return it to the pot
- You can try to remove the lemon peel spices as best you can but it is not a deal breaker. Let it cool.
- Whisk the egg yolks, sugar, cornstarch, and the evaporated milk together until smooth.
- Add to the quinoa
- Return the pot to medium heat and cook gently, stirring until the pudding is creamy, 20 more minutes. Watch your heat, Don't let the eggs curdle.Turn off the heat.
- Add vanilla essence and cool.
- Discard the spices and pour the pudding in ramekins or a nice container.
- Dust with ground cinnamon and serve chilled (I like it cold).
- Garnish with creme fraiche or whipped cream and fruit
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