Buckwheat Pudding
Instructions:
- 1 Vanilla bean
- 4 Cup Milk
- 1/2 Cup Plus 2 tablespoons butter
- 1 Cup Buckwheat
- 4 Egg yolks
- 1/2 Cup Sugar
- 1 Tablespoon Grated lemon zest
- 1/2 Cup Raisins
- 4 Egg whites; beaten until stiff
- 1 Cup Cherry jam
- Using a sharp knife, split the vanilla bean in half lengthwise.
- With the back of the knife, scrape the pulp away from the bean.
- Discard the bean. In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter. Bring to a boil.
- Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes. Remove from the heat and cool.
- In a large mixing bowl, whisk the eggs and the sugar together. Stir in the cooled buckwheat mixture, lemon zest and raisins.
- Fold in the beaten egg whites.
- Butter a shallow baking pan (8 by 8 by 2−inch, square) with the remaining 2 tablespoons of butter.
- Pour the buckwheat mixture into the prepared pan.
- Bake in a preheated 350 degree oven for 30 minutes.
- Serve warm in individual serving bowls with cherry jam.
- Yield: 6 to 8 servings