For the sweet millet casserole, place millet briefly in boiling water and strain immediately (this will eliminate any bitter substances).
Steam millet in milk with water to cover until millet is soft.
Whisk the yolks with hot water and sweetener until foamy and fold into the curd.
Beat the egg whites until stiff and gently fold into the millet curd mixture.
Pour into a baking dish and bake the sweet millet casserole at approx. 160 °C for approx. 20-30 minutes.
Preparation Tip:
It goes well with various compotes or fruit purees. Fresh ginger makes this millet casserole even finer!
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