Semolina Pudding

A silky vanilla milk pudding of semolina cooked in milk and enriched with egg and butter. Chilled in bowls and served cold.

Ingredients

• 1000 g (4 cups) whole milk
• 120 g semolina
• 150 g sugar
• 20 g butter
• 50 g (1) egg
• 3 g (1/2 tsp) vanilla extract

Instructions

1. 1

   Beat the egg in a bowl. Heat the milk and sugar in a pot over medium heat, stirring until the sugar dissolves.

2. 2

   When the milk is warm, sprinkle in the semolina in a thin stream and bring to a boil, stirring constantly.

3. 3

   Once boiling, cook over low heat for 8-10 minutes, stirring, until thick enough to coat the back of a spoon.

4. 4

   Temper the egg by slowly whisking in a ladle of the hot mixture, then pour it into the pot and cook, stirring, for 2 more minutes.

5. 5

   Remove from the heat and stir in the butter and vanilla. Divide among bowls, let cool to room temperature, then chill for at least 2 hours before serving.

Nutrition

Per serving