Recipe by evelyn/athens
My kids love this simple, tasty, nourishing pudding. I do too.
Top Review by Missy Wombat
I scaled this down to 2 servings and got enough for 3 individual ramekins. It is a very easy and quick recipe to prepare. Just watch the oven time if you do scale it down - I found the recipe was ready after about 10 minutes. Tastes great and passes the kid pleaser test too.
- 1 1⁄2 liters whole milk
- 1 1⁄2-2 cups sugar
- 6 tablespoons butter
- 1 cup semolina
- 4 extra large eggs
- 1 tablespoon pure vanilla extract
Directions See How It's Made
- Preheat oven to 400F.
- Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
- In a large pot, scald milk with 1 1/2 cups of sugar.
- Taste the milk to see how sweet it is.
- If you want it sweeter, add up to 1/2 cup more sugar.
- Add butter.
- When butter has melted, add semolina in a thin stream, whisking constantly.
- Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
- It will thicken quickly.
- Once thick, remove from heat and cool for 5 minutes.
- Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
- Add vanilla extract.
- Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
- Remove, dust with cinnamon, and cool.
- Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.