Semolina Pudding

Ingredients

• Semolina1.5 cup (255 g)
• Milk3.5 cup (840 ml)
• Granulated Sugar1.5 cup (300 g)
• Lemon Zest1 teaspoon (2 g)
• Butter3.5 tablespoon (105 g)
• Egg3 count (165 g)
• Raisins4 tablespoon (56 g)

Instructions

1. 1

   Step 1

   In a pot, boil 1 cup of sugar with the milk and lemon zest.

2. 2

   Step 2

   Add the semolina gradually stirring constantly with a wooden spoon. Cook until thickened and remove.

3. 3

   Step 3

   Separate the egg yolk from the egg white and beat the latter until stiff.

4. 4

   Step 4

   Incorporate the butter, yolk, raisins and the egg whites beaten until stiff.

5. 5

   Step 5

   Separately, in a small pot, place the rest of the sugar and make caramel.

6. 6

   Step 6

   Caramelize a 9-inch (24-cm) diameter baking pan.

7. 7

   Step 7

   Pour the mixture into the caramelized baking pan.

8. 8

   Step 8

   Bake at 347 ºF (175 ºC) in a bain-marie (place the baking pan over a large pan filled with a little water).

9. 9

   Step 9

   Bake for 1 hour.

10. 10

    Step 10

    Once done, remove, let cool and remove from the baking pan to serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Semolina Pudding can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.