Recipe courtesy of Emeril Lagasse
Print
Yield:
6 to 8 servings

Ingredients

  • 1 vanilla bean
  • 4 cups 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

Directions

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Raclette Buckwheat Pancakes

Recipe courtesy of Nadia G

Blueberry Buckwheat Pancakes

Recipe courtesy of Ellie Krieger

Buckwheat Crepes with Thyme Cream Tomatoes

Recipe courtesy of Laura Calder

Buckwheat Blini and Smoked Seafood Salad

Recipe courtesy of Michael Symon

Buckwheat Soup with Porcini, Beef and Kale

Recipe courtesy of Rachael Ray

Lena Sklyut's Mon Crepe Buckwheat Crepes

Recipe courtesy of Lena Sklyut