Ubrnjenik — toasted buckwheat flour with milk and cream
A firm mixture of toasted buckwheat flour bound with hot milk and cream.
Active time25 min
Cooking15 min
Total25 min
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Ingredients
- 2 tbsp unsalted butter
- 200 ml whipping cream
- 500 ml whole milk
- 400 g buckwheat flour
- 1 pinch of salt — optional
Preparation
Set out a large dry saucepan for the buckwheat. Put the milk on low heat in a small saucepan. It needs to be hot when you add it.
500 ml whole milk- large dry saucepan
- small saucepan
Put the buckwheat flour in a large dry saucepan. Heat over medium heat, stirring constantly, until it smells toasted without letting it burn.
400 g buckwheat flour- saucepan
- wooden spoon
Take the flour off the heat. Stir in the butter and cream, then gradually pour in the hot milk, stirring vigorously to prevent lumps. Add the optional salt. Return to low heat and stir until the mixture is thick and smooth and pulls away from the side of the pan.
2 tbsp unsalted butter200 ml whipping cream1 pinch of salt — optional- saucepan
- small saucepan
- wooden spoon
Transfer the mixture to a bowl. Gather it into a rounded shape with a spoon. Divide into portions and serve hot.
- bowl
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration