Semolina Pudding
- milk
- semolina
- white sugar
- cream
- a pinch of salt
- brown sugar
- Heat the milk and when it is about to boil add the semolina, some white sugar (do not make it too sweet, because you will be adding more sugar later) and the pinch of salt. Cook for about 5 mins. stirring continuously, then remove from fire, add the cream and stir again. Pour into individual china bowls and sprinkle with 1-2 tablespoons of brown sugar. Stir the brown sugar into the semolina only a little, making a kind of swirl with the spoon in order to let it mix slightly with the semolina, but not melt. The contrast between the smooth creamy semolina and the coarse grained brown sugar is quite pleasant. Serve hot.
- Sorry for the doses but I cannot be more precise because I just do it through experience! However, the mixture must be thick, but slightly liquid and running.
milk, semolina, white sugar, cream, salt, brown sugar
Taken from www.epicurious.com/recipes/member/views/semolina-pudding-50057552 (may not work)