Farro and Maple Syrup Pudding

• 1 1/2 cups whole-grain farro
• 3 cups whole milk
• 1 cup heavy cream
• 2 tablespoons unsalted butter, melted
• 13 cup maple syrup
• 1/4 teaspoon fine sea salt
• 3 large eggs, lightly beaten
• 1/4 cup dark brown sugar

1. Put the farro in a fine sieve and rinse under cool running water.
2. Transfer to a bowl, cover with two inches of water, cover the bowl with plastic wrap and refrigerate overnight.
3. Preheat oven to 275 degrees.
4. Drain farro and set aside.
5. In a bowl, mix together the milk, cream, melted butter, maple syrup, salt and eggs.
6. Add the drained farro, mixing well.
7. Pour mixture into a greased 1 1/2-to-2-quart shallow casserole dish and bake on the middle level for 30 minutes.
8. Stir the mixture and sprinkle the top with the brown sugar.
9. Raise the oven heat to 300 degrees and bake for 30 to 40 minutes more, until set.
10. The farro pudding can be served hot, warm or cold.
11. It can also be served plain or with whipped cream, nut biscotti, fresh fruit or a combination.

wholegrain farro, milk, heavy cream, unsalted butter, maple syrup, salt, eggs, dark brown sugar

Taken from cooking.nytimes.com/recipes/7980 (may not work)