Oatmeal porridge with custard cream

For the porridge : 30 g neutral oat flour without gluten from gluten free oatmeal from @myprotein ( the one you like best ) 200 ml of water Marzipan essence (your favorite sweetener)

Microwave for 4 minutes at maximum power in a suitable container. Let it warm up.

For the pastry cream : 2 whole eggs 200 ml of vegetable almond drink with no added sugar (the one you like the most ) Custard mix @elevenmix ( your favorite sweetener or vanilla bean , lemon zest , orange zest ) 10 g gluten-free oats ( can be cornstarch )

We put in a saucepan the milk and eggs and sweetener, beat well and put it at full power, before it comes to a boil put the tablespoon of oatmeal, remove from heat and continue mixing until thickened. Let it warm up a little.

. Put the custard on top of the porridge and decorate to taste. In my case with cinnamon and blueberries.