Creamy Semolina Pudding in the Style of Crème Brûlée
Baking and Desserts • European
Description
Creamy semolina pudding in the style of crème brûlée
Ingredients
- Semolina ⅓ cup
- Cream (40%) 0 fl oz
- White Beans 1 piece
- Sugar 3½ tablespoons
- Milk 10 fl oz
Step-by-Step Guide
Step 1
Cut the vanilla bean in half lengthwise. Use the sharp edge of a knife to scrape the black vanilla seeds from the pod.
Step 2
Combine the milk, cream, one and a half tablespoons of sugar, vanilla seeds, and the vanilla pod in a saucepan, and bring to a boil. Gradually sprinkle in the semolina while stirring constantly. Cook for about 5 minutes until thickened. Remove the mixture from heat and let it sit covered for 5 minutes. Carefully remove the vanilla pod, rinse, dry, and set aside for future use.
Step 3
Preheat the oven to 355°F.
Step 4
Distribute the semolina mixture into ramekins and bake in the oven for 7 minutes. Remove from the oven, let cool slightly at room temperature, and refrigerate for 2–3 hours.
Step 5
After the time has elapsed, take the puddings out of the refrigerator, sprinkle a layer of sugar on top, about 2 tablespoons. Place under a very hot grill for a couple of minutes until the sugar caramelizes. Once the caramel covers the surface of the pudding, serve.
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