Buckwheat Pudding

Directions

1. 1
   Using a sharp knife, split the vanilla bean in half lengthwise.
2. 2
   With the back of the knife, scrape the pulp away from the bean.
3. 3
   Discard the bean.
4. 4
   In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter.
5. 5
   Bring to a boil.
6. 6
   Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes.
7. 7
   Remove from the heat and cool.
8. 8
   In a large mixing bowl, whisk the eggs and the sugar together.
9. 9
   Stir in the cooled buckwheat mixture, lemon zest and raisins.
10. 10
    Fold in the beaten egg whites.
11. 11
    Butter a shallow baking pan (8 by 8 by 2-inch, square) with the remaining 2 tablespoons of butter.
12. 12
    Pour the buckwheat mixture into the prepared pan.
13. 13
    Bake in a preheated 350 degree oven for 30 minutes.
14. 14
    Serve warm in individual serving bowls with cherry jam.