Farro and Maple Syrup Pudding
Published June 10, 1997
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups whole-grain farro
3 cups whole milk
1 cup heavy cream
2 tablespoons unsalted butter, melted
⅓ cup maple syrup
¼ teaspoon fine sea salt
3 large eggs, lightly beaten
¼ cup dark brown sugar
Nutritional analysis per serving (6 servings)
55 grams carbs; 160 milligrams cholesterol; 494 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 26 grams fat; 1 gram trans fat; 5 grams fiber; 203 milligrams sodium; 15 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 1 ½-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
Comments
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.