Farro Breakfast Pudding with Dates & Cardamon

Creamy farro breakfast pudding sweetened with dates and spiced with a touch of cardamom.

Featuring Custom Culinary® Gold Label Crème Anglaise Sauce

Vegetarian, Allergens: Eggs, Milk, Wheat

Made with:

9669 - Custom Culinary Gold Label Creme Anglaise Sauce

What You'll Need

Amount	Ingredient
	For the Farro Pudding:
1 cup	farro (rinsed)
3 cups	milk (or non-dairy milk of choice)
½ tsp	ground cardamom
½ tsp	cinnamon (optional, for added warmth)
1 Tbsp	vanilla extract
½ cup	pitted dates, finely chopped
2 Tbsp	maple syrup or honey (optional, for added sweetness)
pinch	salt
	*For the Crème Anglaise:*
1 cup	Custom Culinary Crème Anglaise
	Alternatively, if not using the pre-made version, you can make a quick crème anglaise using a mixture of egg yolks, sugar, milk, and vanilla.

PREPARATION

Instructions: Prepare the Farro Pudding

Cook the Farro: In a medium saucepan, combine the rinsed farro with 3 cups of milk and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender but still slightly chewy. If using pearled farro, the cooking time may be shorter (about 15-20 minutes). Stir occasionally to prevent sticking.
Add Flavorings: Once the farro is cooked, stir in the cardamom, cinnamon (if using), and vanilla extract. Continue to simmer for another 5 minutes to allow the spices to infuse.
Sweeten with Dates: Stir the chopped dates into the farro mixture and allow them to soften in the warm pudding for a few minutes. The natural sweetness of the dates will sweeten the pudding. Add maple syrup or honey at this point if you’d like the pudding to be a bit sweeter, though the dates should provide sufficient sweetness.
Cool to Room Temperature: Once the pudding has finished cooking and absorbed the flavors, remove from heat. Let it cool at room temperature for about 15-20 minutes, stirring occasionally. It will thicken as it cools.

Prepare the Crème Anglaise:

Use Custom Culinary Crème Anglaise: If you are using Custom Culinary Crème Anglaise, you can warm it gently according to the package instructions until it reaches a pourable consistency. Be careful not to boil it. If making your own, whisk together egg yolks, sugar, and milk in a bowl.
Heat the milk mixture in a saucepan until warm (but not boiling). Gradually pour the warm milk mixture into the eggs, whisking constantly to temper them. Then, return the mixture to the saucepan and cook over low heat until thickened, stirring constantly—strain and cool.

Combine: Fold the Crème Anglaise into the Farro Pudding

Once the farro pudding has cooled to room temperature, gently fold in the Custom Culinary Crème Anglaise. This will add a creamy richness to the farro, making it velvety and smooth. Start with a small amount of crème anglaise to avoid overpowering the texture, then gradually add more until you reach your desired creaminess.
Adjust Texture: If the pudding is too thick, you can thin it with a little extra milk or water until it reaches the desired consistency.

Serve:

Spoon the farro pudding into individual serving bowls or glasses.
Optionally, drizzle extra Crème Anglaise over the top and garnish with a sprinkle of cardamom or chopped pistachios for added texture and flavor.
Serve at Room Temperature: This dish is best served at room temperature, allowing the flavors to meld and the pudding to retain a creamy yet hearty texture.