Buckwheat Pudding

1. 1

   Using a sharp knife, split the vanilla bean in half lengthwise.

2. 2

   With the back of the knife, scrape the pulp away from the bean.

3. 3

   Discard the bean.

4. 4

   In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter.

5. 5

   Bring to a boil.

6. 6

   Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes.

7. 7

   Remove from the heat and cool.

8. 8

   In a large mixing bowl, whisk the eggs and the sugar together.

9. 9

   Stir in the cooled buckwheat mixture, lemon zest and raisins.

10. 10

    Fold in the beaten egg whites.

11. 11

    Butter a shallow baking pan (8 by 8 by 2-inch, square) with the remaining 2 tablespoons of butter.

12. 12

    Pour the buckwheat mixture into the prepared pan.

13. 13

    Bake in a preheated 350 degree oven for 30 minutes.

14. 14

    Serve warm in individual serving bowls with cherry jam.

No additional tips available.