Apricot-Bulgur Pudding Cake with Custard Sauce
Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or at room temperature.
A staple grain of Lebanese cooking, bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.
1/2 starch, 1 1/2 other Carbohydrates, 1 fat