Buckwheat Pudding Recipe

Free Recipe Buckwheat Pudding

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Buckwheat Pudding Recipe

1 Vanilla bean
4 c Milk
1/2 c Plus 2 tablespoons butter
1 c Buckwheat
4 Egg yolks
1/2 c Sugar
1 tb Grated lemon zest
1/2 c Raisins
4 Egg whites; beaten until
-stiff
1 c Cherry jam

Buckwheat Pudding Preparation

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 Converted by MC_Buster. Per serving: 2092 Calories (kcal); 59g Total Fat; (24% calories from fat); 82g Protein; 327g Carbohydrate; 983mg Cholesterol; 737mg Sodium Food Exchanges: 8 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fruit; 10 Fat; 6 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C47 Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Buckwheat Pudding?

If you know a better Buckwheat Pudding Recipe please comment below.