Ingredients
- 100 g (½ cup/ 3.5 oz) semolina flour
- 800 ml (about 3 ½ cups/ 27 fl oz) milk
- 1 vanilla bean
- 1 tablespoon sugar
- 1 medium egg
- a pinch of salt
- 2 tablespoons butter
Instructions
- Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well.In a medium pot combine milk (leaving about 2 tablespoons milk behind), vanilla sugar that you just made and semolina flour and bring to a boil, while stirring continuously. Once the pudding starts to bubble reduce the heat to the lowest heat on your stove and let cook for 5 minutes, covered.
- In the meantime time separate the egg. Mix the egg yolk with the milk that you previously kept aside. Add a pinch of salt to the bowl with egg white and beat until stiff. Add the egg yolk milk mixture to the pot, followed by butter and stir well. Then fold in egg white. Increase the heat just a little bit and let cook for about 3 minutes. After 3 minutes switch off the stove and let stand for 2 minutes, covered before serving. The pudding tastes both warm and cold great!
Notes
- If you don’t have vanilla bean, feel free to use store-bought vanilla paste or vanilla sugar.
- This recipe is easy enough to make vegan too.
- The pudding tastes great served with raspberry sauce, cinnamon – sugar or any fruit compote of your choice.
