Usuba
Millet Pudding with Pear and Cardamom
Tender lean millet pudding with coconut milk, pear, and spices. The porridge is cooked on the stovetop, then baked in the oven until a crispy caramel crust forms. Perfect for a fasting menu and as a dessert to accompany tea.
- Total
- 60 min
- Standard serving
- 186.7 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Pour millet with water and put it on the fire.
- 3
Step 3
Bring to a boil and simmer covered over low heat for 30–40 minutes.
- 4
Step 4
Cut the pear into small cubes.
- 5
Step 5
Add coconut milk, pear, ground cardamom, vanilla paste, salt, and two-thirds of brown sugar to the cooked porridge.
- 6
Step 6
Bring to a boil and remove from heat.
- 7
Step 7
Divide the porridge into individual ramekins and place in a preheated oven at 180 °C for 15 minutes.
- 8
Step 8
Remove the ramekins from the oven and increase the temperature to 220 °C.
- 9
Step 9
Sprinkle the pudding with the remaining sugar and return to the oven for 5–10 minutes until a caramel crust forms.
- 10
Step 10
Serve the pudding hot with tea.
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