Buckwheat Pudding

• 1 vanilla bean
• 4 cups milk
• 1/2 cup plus 2 tablespoons butter
• 1 cup buckwheat
• 4 egg yolks
• 1/2 cup sugar
• 1 tablespoon grated lemon zest
• 1/2 cup raisins
• 4 egg whites, beaten until stiff
• 1 cup cherry jam

1. Using a sharp knife, split the vanilla bean in half lengthwise.
2. With the back of the knife, scrape the pulp away from the bean.
3. Discard the bean.
4. In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter.
5. Bring to a boil.
6. Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes.
7. Remove from the heat and cool.
8. In a large mixing bowl, whisk the eggs and the sugar together.
9. Stir in the cooled buckwheat mixture, lemon zest and raisins.
10. Fold in the beaten egg whites.
11. Butter a shallow baking pan (8 by 8 by 2-inch, square) with the remaining 2 tablespoons of butter.
12. Pour the buckwheat mixture into the prepared pan.
13. Bake in a preheated 350 degree oven for 30 minutes.
14. Serve warm in individual serving bowls with cherry jam.

vanilla bean, milk, butter, buckwheat, egg yolks, sugar, lemon zest, raisins, egg whites, cherry jam

Taken from www.foodnetwork.com/recipes/emeril-lagasse/buckwheat-pudding-recipe.html (may not work)