Try this Buckwheat Pudding recipe, or contribute your own.
Suggest a better descriptionUsing 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 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.
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Serving Size: 1 Serving (1707g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4895 | ||
Calories from Fat: 1420 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.7g | 210 % | |
Saturated Fat 56.8g | 284 % | |
Monounsaturated Fat 67.7g | ||
Polyunsanturated Fat 25.4g | ||
Cholesterol 6732.5mg | 2072 % | |
Sodium 453.6mg | 16 % | |
Potassium 3413.3mg | 90 % | |
Total Carbohydrate 776.9g | 229 % | |
Dietary Fiber 31.6g | 126 % | |
Sugars, other 745.3g | ||
Protein 130g | 186 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4895
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