INGREDIENTS

INSTRUCTIONS

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.

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