Farro Pudding

So creamy and addictive

So creamy and addictive

By Katherine

Greg, aka Rufus, normally doesn’t have much of a sweet tooth, but he finished off most of this dessert without me. This made me happy because normally he can take or leave dessert, which means I do most of the taking. The recipe is very slightly adapted from the wonderful La Mia Cucina Toscana a cookbook that puts the special in special occasion.

Farro Pudding

  • 1 1/2 cups farro
  • 3 cups milk (2 percent or whole)
  • 1 cup heavy cream
  • 2 tbsp melted butter
  • 1/3 cup maple syrup
  • 3 large eggs
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped dried fruit
  • Sweet marsala

Soak farro in cold water overnight. Cover the fruit in marsala and soak for two hours. Drain the fruit and use the liquor for another recipe. Drain farro. In a large bowl mix milk, cream, butter, eggs, syrup and sugar. Stir in fruit and farro. Pour in a buttered casserole dish. We used 9×13. Bake for 30 minutes at 275. Raise heat to 300 and cook until custard is set, about 45 minutes.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dessert, Food, Italian, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

6 Responses to Farro Pudding

  1. Ruth says:

    Never made anything with Farro but your pudding looks rich and tasty, Katherine,

  2. Gorgeous like a much tastier version of English rice pudding!

  3. Karen says:

    This sounds like a nice dessert to try.

  4. Kristy says:

    Totally looks addictive!!

  5. This sounds interesting.

  6. This has so many things that I love to eat…Farro being one of favorite grains of late, along with maple syrup, brown sugar and butter. Reminds me a rice pudding but healthier and more interesting.

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