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Receta Buckwheat Pudding
by Global Cookbook

Buckwheat Pudding
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  Raciónes: 6

Ingredientes

  • 1 x vanilla bean
  • 4 c. lowfat milk
  • 1/2 c. butter plus
  • 2 Tbsp. butter
  • 1 c. buckwheat
  • 4 x egg yolks
  • 1/2 c. sugar
  • 1 Tbsp. grated lemon zest
  • 1/2 c. raisins
  • 4 x egg whites beaten till stiff
  • 1 c. cherry jam

Direcciones

  1. Using a sharp knife, split the vanilla bean in half lengthwise. With the back of the knife, scrape the pulp away from the bean. Throw away the bean.
  2. In a saucepan, over medium heat, combine the lowfat milk, vanilla bean pulp, and 1/2 c. of the butter. Bring to a boil. Stir in the buckwheat and continue to cook till tender, about 20 to 25 min. Remove from the heat and cold.
  3. In a large mixing bowl, whisk the Large eggs and the sugar together. Stir in the cooled buckwheat mix, lemon zest and raisins. Mix in the beaten egg whites.
  4. Butter a shallow baking pan (8- by 8- by 2-inch, square) with the remaining 2 Tbsp. of butter. Pour the buckwheat mix into the prepared pan. Bake in a preheated 350 degree oven for 30 min.
  5. Serve hot in individual serving bowls with cherry jam.
  6. This recipe yields 6 to 8 servings.