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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A great baked pudidng using buckwheat. Ingredients:
1 vanilla bean |
4 cup milk |
1/2 cup butter plus 2 tbsp butter |
1 cup buckwheat |
4 egg yolks |
1/2 cup sugar |
1 tbsp grated lemon zest |
1/2 cup raisins |
4 egg whites beaten until stiff |
1 cup cherry jam |
Directions:
1. Preheat oven to 350F.
2. Use a sharp knife and split the vanilla bean in half lengthwise.
3. With the back of the knife scrape the pulp away from the bean. Discard the bean.
4. In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter.
5. Bring to a boil.
6. Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes. Remove from the heat and cool.
7. In a large mixing bowl whisk the eggs and the sugar together.
8. Stir in the cooled buckwheat mixture, lemon zest and raisins.
9. Fold in the beaten egg whites.
10. Butter a shallow baking pan (8- by 8- by 2-inch, square) with the remaining 2 tablespoons of butter.
11. Pour the buckwheat mixture into the prepared pan.
12. Bake for 30 minutes.
13. Serve warm in individual serving bowls with cherry jam.
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