This has become our new favorite afternoon snack. It’s pretty good for breakfast too.
Vanilla Millet Pudding:
1 cup whole grain millet, soaked overnight and cooked and cooled on the stove top in an oven-proof pan (I used a cast-iron enamel saucepan).
Once cool add 1/2 tsp. sea salt, 1 tsp. cinnamon, 1/3 cup brown sugar to the pan and stir to combine with the cooked millet.
In a separate bowl mix 3 egg yolks, 1 cup of milk and 1 tsp. vanilla. Add the egg/milk mixture to the millet mixture and stir.
Cook uncovered on 350 for about 40 minutes or until set. Best served warm with a dash of heavy cream.