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Classic Hirseauflauf

This Hirseauflauf recipe uses Milk, Butter, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 l
• 150 g
• 100 g

Method (preview)

1. 1

   Wash the millet and let it drain.

2. 2

   Bring the milk, vanilla and salt to a boil.

3. 3

   Slowly mix in the millet, bring it back to a boil, and simmer for at least 15-20 minutes, or until the milk is absorbed and the millet is soft.

4. 4

   Stir occasionally while simmering.

5. 5

   Remove from heat and allow to cool.

6. 6

   Blend butter until soft.

7. 7

   Mix in sugar, egg yolks and lemon peel, one after the other, and whip until creamy.

8. 8

   Gradually add in the cooked, cooled millet.

9. 9

   Fold almonds into the millet mixture.

10. 10

    Fold in egg whites.

11. 11

    Pour mixture into a buttered casserole dish.

12. 12

    Sprinkle more chopped nuts and some dabs of butter on the top of the casserole.

13. 13

    Optional: Add chopped apples in after the egg whites, or add a layer of apples after a layer of millet mixture, then top with another layer of millet mixture.

14. 14

    Bake at 175-200 C (350 F) for 30-45 minutes, or until golden brown.

15. 15

    Serve with canned peaches or apple sauce.