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The Washington Post

Cream of Wheat With Berries

Cream of Wheat With Berries 4.000

James M. Thresher for The Washington Post

Jun 16, 2010

Chef-restaurateur Michel Richard modified the recipe for Cream of Wheat Creme Brulee he published in "Happy in the Kitchen" (Artisan, 2006) for the menu he devised for OpenSkies airline's route between Washington and Paris.

Make Ahead: The pudding needs to be refrigerated for at least 2 hours and up to overnight. Unless you don't mind if the topping weeps, add it just before serving.


Servings: 4
Ingredients
  • 2 cups whole milk (do not use low-fat or nonfat)
  • 4 large egg yolks
  • Pinch fine sea salt
  • 1/2 cup sugar
  • 1/4 cup uncooked Cream of Wheat Enriched Farina, 2 1/2 Minute
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, hulled and cut into quarters
  • 1/2 cup blueberries
  • 1/2 cup strawberry jam
  • 1/2 cup raspberries

Directions

Have four 8-ounce ramekins at hand.

For the custard: Whisk together the milk, egg yolks, salt, sugar, Cream of Wheat and vanilla extract in a large microwave-safe bowl. Microwave on HIGH, uncovered, for 3 minutes, then whisk until smooth.

Return the mixture to the microwave and cook on HIGH for 1 minute at a time, whisking at each interval, until it is thickened and has the consistency of pudding that hasn't set yet. (It should take 3 minutes.) Divide the custard evenly among individual ramekins. Cover each one with plastic wrap pressed directly onto the surface of the custard and refrigerate them for at least 2 hours or overnight.

For the topping: Combine the strawberries and blueberries in a large bowl. Fold in the jam to coat the berries; if the jam is thick, heat it slightly to loosen it, but let it cool before folding in the fruit. Gently fold in the raspberries.

To serve, spoon the berry mixture over the chilled bowls of custard.


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Recipe Source

From chef-restaurateur Michel Richard.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 420


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 4g 20%

Cholesterol: 225mg 75%

Sodium: 210mg 9%

Total Carbohydrates: 74g 25%

Dietary Fiber: 3g 12%

Sugar: 63g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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