Dessert

Crema de Lucuma with Candied Maíz Morado Brittle & Crispy Quinoa Tuile

Name: Crema de Lucuma with Candied Maíz Morado Brittle & Crispy Quinoa Tuile
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: For the crema: 4 oz lucuma paste (or 5 tablespoons lucuma powder mixed with 3 tablespoons evaporated milk), 1 cup whole milk, 1/2 cup heavy cream, 3 egg yolks, 2 tablespoons honey, 1/2 teaspoon vanilla extract, Pinch of sea salt; For the brittle: 1/3 cup maíz morado kernels (or black corn), 1/4 cup turbinado sugar, 2 tablespoons water, 1 tablespoon butter, 1/8 teaspoon sea salt, 1/4 teaspoon baking soda; For the tuile: 1/4 cup cooked quinoa, 1 egg white, 2 tablespoons melted butter, 1 tablespoon honey, 1 tablespoon cornstarch, Pinch of sea salt

A silky-smooth lucuma-custard dessert—less sweet than traditional flan, more complex—layered with shards of candied purple corn brittle that crackle between the teeth. Finished with a delicate quinoa tuile that echoes the breakfast grain and provides textural drama. A modern tribute to pre-Columbian Peru.

420cal 8gprotein 58gcarbs 16gfat 20min prep 28min cook 2serves

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