Semolina Pudding

Ingredients

• 400 ml milk
• 125 g sugar
• 90 g semolina
• 1 vanilla pod (split, scrape the seeds)
• 4 eggs (separated)
• butter (for greasing ramekins)

Instructions

1. 1.

   Preheat oven to 150 °C with top and bottom heat. Bring the milk, sugar, and vanilla seeds to a boil, then slowly whisk in the semolina. Stir until it thickens, then remove from heat. Gently fold in the yolks. Whisk the whites with a pinch of salt until stiff peaks form.

2. 2.

   Gradually fold the beaten whites into the semolina mixture. Grease four oven‑proof ramekins with butter, pour the batter in and smooth the tops. Place the ramekins on a tray filled with hot water (water bath) and bake for 40–45 minutes until risen. Remove from oven, let cool briefly, then carefully lift out the puddings.