Amaranth birch pudding

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

Amaranth resembles quinoa and is sold whole and in ground form for baking. and goes by other names including kiwicha; “velvet flower” and “love lies bleeding” (because of its drooping red flowers). This plant is indigenous to present-day Peru but spread to the point where pre Columbian nations across the northern region of South America, Central America and Mexico found multiple ways to use it.

YIELDS

9H 30 Mins

Ingredients

1 cup whole amaranth
4 cups water, plus 3 cups more for water bath
1 cinnamon stick
1/2 teaspoon table salt
2 egg yolks
1/2 cup cream
1 3/4 coconut milk
1/2 cup maple sugar or brown sugar
2 tablespoons butter
1/4 cup raisins (optional)
1 teaspoon vanilla
3 tablespoons birch syrup or molasses

Directions

Preheat oven to 350° F (175° C).
In a large saucepan combine amaranth, four cups of water, cinnamon and salt. Bring to a boil.
Lower heat to a slow simmer and cook, Covered, for 60 minutes, stirring frequently. Discard cinnamon stick. Remove amaranth from heat, uncovered, and set aside.
Place egg yolks in a large bowl and beat lightly. Set aside.
In a small saucepan, heat cream, coconut milk and sugar almost to the boiling point and whisk to remove lumps. Once it starts to bubble, remove it from heat. Very slowly pour half of the cream mixture into the egg yolks, whisking constantly to combine.
Pour the rest of the cream mixture into the bowl. Add butter and whisk to combine. Pour the mixture into the amaranth and whisk to combine well. Add raisins and vanilla and mix.
Divide the mixture between six individual-sized oven proof ramekins and place in a nine x 13 inch (23 x 33 cm) baking pan. To prepare a water bath, heat three cups of water to a boil and pour into the baking pan, around the ramekins. Transfer the baking pan to the oven and bake for one hour. Puddings should be light brown in colour and thickened.
Remove from oven and drizzle one and a half teaspoons of birch syrup around the outer edge of each ramekin. Chill ramekins overnight before serving, then add a blackberry or two for garnish. Enjoy!