1638. Semolina Pudding

These semolina pot desserts are a nostaligic French comfort food strongly associated with childhood. You can see them still sold today in French supermarkets, but it is just too easy to make at home. Frankly, they were even better warm than their supposed cold presentation. 

If you like a looser pudding, omit the cornstarch as the semolina will still thicken the milk significantly.

Ingredients: makes 5-6 pots

1 egg

1 tsp vanilla

3 Tbsp sugar

500ml milk

1 Tbsp cornstarch

3 Tbsp semolina

Method:

In a saucepan off-heat, whisk the egg, sugar, and vanilla.

In a cup, dissolve the cornstarch, if using, in a quarter cup of milk.

Add the rest of the milk into the egg, whisk, and heat over medium fire.

When starting to steam, add the dissolved cornstarch and continue whisking over medium heat, about 5 more minutes. Add the semolins and continue to heat and whisk until pudding consistency.

Pout into pots and refrigerate to set.

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