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“This comes to us from www.rwood.com.”
READY IN:
1hr 25mins
SERVES:
6
YIELD:
6 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 °F.
  2. Cream sugar and butter.
  3. Stir in eggs, milk, vanilla, cinnamon, and salt until blended.
  4. Add quinoa, hazelnuts, and currants and mix thoroughly. Butter a 1½ quart casserole or soufflé dish (or 6 individual ramekins).
  5. Pour the custard mixture into the casserole or ramekins and grate a little nutmeg over it. Bake for 40 minutes or until just set. To serve, spoon from the casserole or ramekins or loosen the edges with a knife and invert pudding(s) onto a plate (or individual plates).
  6. Or, steam covered in the top of a double boiler over boiling water for about 1 hour.

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