Farro and Maple Syrup Pudding
- Total Time
- 1 hour 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½cups whole-grain farro
- 3cups whole milk
- 1cup heavy cream
- 2tablespoons unsalted butter, melted
- ⅓cup maple syrup
- ¼teaspoon fine sea salt
- 3large eggs, lightly beaten
- ¼cup dark brown sugar
Preparation
- Step 1
Put the farro in a fine sieve and rinse under cool running water. Transfer to a bowl, cover with two inches of water, cover the bowl with plastic wrap and refrigerate overnight.
- Step 2
Preheat oven to 275 degrees. Drain farro and set aside.
- Step 3
In a bowl, mix together the milk, cream, melted butter, maple syrup, salt and eggs. Add the drained farro, mixing well.
- Step 4
Pour mixture into a greased 1½-to-2-quart shallow casserole dish and bake on the middle level for 30 minutes. Stir the mixture and sprinkle the top with the brown sugar. Raise the oven heat to 300 degrees and bake for 30 to 40 minutes more, until set.
- Step 5
The farro pudding can be served hot, warm or cold. It can also be served plain or with whipped cream, nut biscotti, fresh fruit or a combination.
Private Notes
Cooking Notes
We have made this twice now, and although it appears to be set when removed from the oven, there is a lot of liquid that separates out. I’ve tried baking it longer but that didn’t change the liquid. We definitely won’t make it again unless someone can tell us how to keep so much liquid from forming. It’s a clear brown tinged liquid, so it’s not the milk or cream or eggs.
We have made this twice now, and although it appears to be set when removed from the oven, there is a lot of liquid that separates out. I’ve tried baking it longer but that didn’t change the liquid. We definitely won’t make it again unless someone can tell us how to keep so much liquid from forming. It’s a clear brown tinged liquid, so it’s not the milk or cream or eggs.
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