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| Servings | 4servings |
| Prep Time | 30minutes |
| Cook Time | 3hours |
Ingredients
- 1/2 cup Timeless Farro
- 4 cups Milk
- 1/2 cup Sugar
- 1/4 teaspoon fine Sea Salt
- 1/4 teaspon Ground Cinnamon plus more for sprinkling
- 2 strips Lemon Peel 3
- 1 Vanilla Bean split lengthwise
- Whipped Cream
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Place the farro in a medium-sized saucepan and add water to cover by 2 inches. Bring to a boil and boil for 2 minutes.
- Remove the pan from the heat, cover, and let sit for 15 minutes.
- Drain the farro in a colander and transfer it to the work bowl of a food processor fitted with the metal blade. Pulse the farro just until the grains are coarsely ground, 30 to 45 seconds.
- Heat the oven to 275 degrees F. In a large bowl, combine the farro, milk, sugar, salt, cinnamon, and lemon peel. Scrape the seeds from the vanilla bean into the mixture and add the pod as well. Mix well.
- Coat a 2-quart oven-proof baking dish with a little oil. Pour the mixture into the dish and place in the oven. Bake the pudding for 3 1/2 to 4 hours, until thickened and creamy. Stir it briefly every hour or so to prevent a skin from forming.
- Remove the pudding from the oven. Discard the vanilla pod and the lemon peel if you can locate them. Place a sheet of plastic wrap directly over the top of the pudding and refrigerate until thoroughly chilled. To serve, spoon the pudding into individual custard cups and garnish with a dollop of whip cream and a sprinkle of cinnamon
