Ingredients Jump to Instructions ↓

  1. Oma's Hirseauflauf (Grandma's Millet Casserole)

  2. 150 g (3/4 cup) millet

  3. 3/4 l (3 cups) milk

  4. paste from 1/2 vanilla bean (or 1/2 pkt Vanilla sugar)

  5. pinch of salt

  6. 150 g (1/2 cup) butter

  7. 100 g (1/3 cup) sugar

  8. 3 egg yolks

  9. grated lemon peel from 1 lemon

  10. 50 g. (2 oz.) chopped almonds

  11. 3 egg whites, whipped

  12. Wash the millet and let it drain. Bring the milk, vanilla and salt

  13. to a boil. 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

  14. and the millet is soft. Stir occasionally while simmering. Remove

  15. from heat and allow to cool. Blend butter until soft. Mix in sugar,

  16. egg yolks and lemon peel, one after the other, and whip until

  17. creamy. Gradually add in the cooked, cooled millet. Fold almonds

  18. into the millet mixture. Fold in egg whites. Pour mixture into a

  19. buttered casserole dish. Sprinkle more chopped nuts and some dabs

  20. of butter on the top of the casserole.

  21. Optional: Add chopped apples in after the egg whites, or add a

  22. layer of apples after a layer of millet mixture, then top with

  23. another layer of millet mixture. Bake at 175-200 C (350 F) for 30-45 minutes, or until golden brown. Serve with canned peaches

  24. or apple sauce.


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