Buckwheat Pudding
Tender buckwheat groats cooked in vanilla milk, folded with egg yolks, sugar, lemon zest, raisins, and stiff egg whites, baked until golden and served warm with cherry jam.
AmericanVegetarianEasy55 minBy Northstar
Ingredients
Servings
8
- 1 each vanilla bean, split and scraped
- 4 cup milk
- 0.5 cup butter, plus 2 tbsp for pan
- 1 cup buckwheat groats
- 4 each egg yolks
- 0.5 cup sugar
- 1 tbsp grated lemon zest
- 0.5 cup raisins
- 4 each egg whites, beaten until stiff
- 1 cup cherry jam, for serving
Instructions
- 1
In a saucepan over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup butter. Bring to a boil. Stir in the buckwheat and cook until tender, 20-25 minutes. Remove from heat and cool.
- 2
In a large mixing bowl, whisk the egg yolks and sugar together. Stir in the cooled buckwheat mixture, lemon zest, and raisins. Fold in the stiff egg whites.
- 3
Preheat oven to 350°F. Butter an 8x8x2-inch baking pan with the remaining 2 tbsp butter. Pour in the buckwheat mixture.
- 4
Bake for 30 minutes until golden. Serve warm in individual bowls with cherry jam.
Tags
bakedemerildessertpuddingbuckwheat