Bubert
Description
The recipe won't take much time. Bubert is a sweet and filling dish served for breakfast and lunch. Its distinctive feature, setting it apart from porridges, is that it isn't cooked at all, but simply steeped—this gives it a unique flavor. Serve it chilled.
Instructions
- 1
Step 1
Pour the milk into two equal halves. Pour the first half into a saucepan and heat over medium heat until boiling. If you're afraid the milk might boil over, grease the edges of the saucepan with butter. Into the remaining half of milk, add flour and mix well. Pour this mixture into the saucepan with the hot milk and cook over low heat for about 5 minutes, stirring constantly to prevent the flour from sticking.
- 2
Step 2
This buber recipe is different because we won't be adding semolina, which is typically included in the classic buber preparation. Now let's move on to the cream. First, separate the egg yolks from the egg whites. Do not discard the whites; we will need them later. Add half of the required amount of sugar and vanilla to the yolks, and beat them. Carefully pour in the milk-flour mixture while continuing to whisk. Then set the mixture aside to cool.
- 3
Step 3
Beat the egg whites, first thoroughly washing the whisk to remove any traces of yolks. Once the whites have foamed, gradually start adding sugar while continuing to beat. After beating the whites to a creamy consistency, add them to the settled mixture.
- 4
Step 4
Leave the cream to chill for 15–20 minutes. Serve the cream in dessert glasses, topped with any jam.