Semolina Pudding

Ingredients

• 750 mlMilk
• 375 ggry
• 158 gButter
• 12 pcsEgg yolk
• 175 gSugar
• 15 gAlmond
• 1 gSalt
• 30 mlRum

Instructions

1. 1

   Base preparation

   • Bring the milk to a boil in a large pot.
   • Stir in the semolina (375 g) and 64 g butter, reduce the heat and cook while stirring until the mixture thickens and pulls away from the bottom of the pot. Remove from heat and let cool slightly.
2. 2

   Prepare eggs and flavor

   • Beat the egg yolks (12) with the sugar (125 g) until pale and frothy.
   • Stir in the crushed bitter almonds (or 1/2–1 tsp bitter almond extract if whole bitter almonds are not available).
   • Add the slightly cooled semolina mixture gradually to the egg mixture while stirring. Fold gently until combined.
3. 3

   Shape and cook the pudding

   • Pour the pudding into a greased ovenproof dish or individual molds and smooth the surface.
   • Place the dish(es) in a deep roasting pan and pour in hot water until the molds are half-submerged (bain-marie).
   • Bake at 160 °C for about 60–75 minutes until set. Alternatively, simmer gently on the stovetop for 2½–3 hours, stirring occasionally.
   • Let cool slightly and serve warm or chilled.
4. 4

   Rum sauce (serving suggestion)

   • Melt butter (30 g) with sugar (50 g) in a small pan and let it caramelize lightly.
   • Remove from heat, add rum (30 ml) carefully and stir. Heat briefly (do not boil) and serve warm over the pudding.