Crème Brûlée Saffron Porridge

Crème Brûlée Saffron Porridge

With Macadamia Nuts & Pears

Serves 6

Plant Based / Dairy Free / Gluten Free

If you are after a warming, delicious, festive, yet simple to prepare breakfast, then this recipe will thrill you! 

We have combined some of our favourite ingredients: oats, saffron, pears & macadamia nuts, to create this creamy fragrant baked porridge, finishing it off with that familiar crème brûlée crispy topping, for you to crack with your spoon. It is so delicious, it could be served as an indulgent dessert after a posh dinner. We however, recommend it for breakfast, as we love to celebrate our day from the very beginning!

Ingredients

1 generous pinch saffron strands infused in 2 tbsp hot water

500ml unsweetened plant based milk (we use soy)

230g tinned pears, drained & chopped

200ml oat crème fraiche

150g porridge oats (gluten free if needed)

100g raw macadamia nuts

100g unrefined golden caster sugar +2tbsp for sprinkling

3tbsp pear liqueur (optional)

1tsp vanilla extract

1tsp salt

Extra cream for serving

Method

Preheat the oven to 180C.

Infuse the saffron into the hot water for 10 minutes to allow the aroma and colour to develop.

Mix all ingredients apart from the 2tbsp sprinkling sugar into a large bowl with a spatula. Pour the mixture into a buttered baking dish of your choice. It may look watery at the moment, but it will thicken nicely while it cooks. Bake in the middle of the oven for 40 minutes.

Take the porridge out of the oven and sprinkle the surface with the Demerara sugar. Place under the grill for a few minutes, or use a blow torch to caramelise the top, creating a crispy crust.

Serve warm with a little extra cream, or pear liqueur if desired. 

Enjoy!

Notes

Alternatively, prior to baking, you can pour the mixture into smaller ramekins to make individual portions.

You can of course use any fruit you like in place of the pears.