Semolina pudding
Dimitra's Dishes · ♥ 938 likes · 25.4K views · 5 min video
Read about bread and rice puddings in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 cup whole milk
- 240 g sugar
- salt
Put the milk in a pot with half the sugar, which keeps it from burning, and a pinch of salt; heat over medium until steaming hot.
Heating the milk with sugar and salt
- 1 whole egg yolk
- 2 whole whole eggs
- 1 tbsp cornstarch
- ¼ cup finely ground semolina flour
Whisk the egg yolk, whole eggs, cornstarch, semolina flour and the remaining sugar until combined and thick.
Whisk some of the hot milk into the egg mixture so the eggs warm without curdling, then pour it all back into the pot.
Cook over medium heat until it comes to a boil and thickens, then take it off the heat and keep whisking so the bottom does not burn.
- 1 tbsp unsalted butter
- 2 tsp pure vanilla extract
Whisk in the butter and vanilla extract.
Butter and flavourings
Pour into serving dishes and let cool; serve warm, cold or at room temperature, refrigerated if made the day before.
Portioning into glasses
- crushed salted pistachios
- 1 whole maraschino cherry
Top with crushed pistachios and a maraschino cherry, or ground cinnamon instead.
Pistachio and cherry topping