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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A heritage recipe found online from The Inn on the Common Country Inn in Craftsbury Common, Vermont. A wonderful way to start your morning - creamy, fruity, and healthy, and an especially warm treat on a cold morning. The dried cranberries particularly lend a distinctive zing. Ingredients:
9 cups milk |
1 1/2 cups dried kasha (buckwheat groats) |
1/4 cup dark brown sugar |
1 tablespoon cinnamon |
1 teaspoon ginger |
1 1/2 teaspoons nutmeg |
1/2 teaspoon kosher salt |
6 tablespoons melted butter |
3 granny smith apples, peeled, seeded, and chopped |
1/2 cup golden raisin |
1/2 cup dark raisin |
1/2 cup dried apricot, chopped |
1/2 cup dried cranberries |
6 eggs, beaten |
Directions:
1. In large saucepan, combine milk, buckwheat groats, brown sugar, cinnamon, ginger, nutmeg, and kosher salt.
2. Bring to boil and cook for 1 minute.
3. Add butter and fruit.
4. Gradually blend in the beaten eggs taking care not to'cook' eggs.
5. Ladle into greased individual baking dishes or custard cups.
6. Place in a water bath (can use deep baking pan filled with 2-3 hot water).
7. Bake at 325F for 30-40 minutes until set or when a knife inserted near the edge of the cup comes out clean.
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