French Semolina Cake with Pistachio Creme Anglaise

• 3 cups milk
• 1 cup sugar
• 2/3 cup semolina flour
• 6 tablespoons butter, softened
• 2 whole eggs, plus 6 separated eggs
• 2 teaspoons pure vanilla extract
• Pistachio Creme Anglaise
• Fresh berries or cherries, for garnish, optional
• 1 cup shelled pistachios
• 2 cups milk
• 1/2 cup heavy cream
• 1/4 cup sugar
• Pinch of salt
• 8 egg yolks
• 1/4 teaspoon almond extract

1. Preheat the oven to 350F.
2. Butter and flour a 9- or 10-inch springform pan, and wrap the outside of the pan with foil (this will ensure that no batter leaks out during the baking process).
3. In a heavy-bottomed 2-quart saucepan, combine the milk with half the sugar and bring to a boil.
4. Stir in the semolina and cook over low heat, stirring with a wooden spoon, until thickened (about 10 minutes).
5. Stir in half the butter and the remaining sugar.
6. Remove from the heat and cool, stirring now and then.
7. Stir in the remaining butter, the whole eggs plus 6 yolks, and the vanilla.
8. In an electric mixer fitted with a whisk, beat the egg whites until stiff but not dry, and fold by thirds into the semolina mixture.
9. Pour the batter into the prepared pan.
10. Place the pan in a larger baking dish and add warm water to reach about halfway up the cake pan.
11. Bake for 1 hour.
12. Test with a toothpick or skewer to see if the cake is set and the crumb is dry.
13. Remove from the oven and water bath and cool completely before removing from the pan.
14. Serve with the creme anglaise and fresh berries or cherries.
15. Toast the nuts in a 350F oven for a few minutes to dry them out and loosen the skins.
16. Wrap the nuts in a dish towel and rub off the skins (as much as possible).
17. When the nuts are cool, grind them very finely.
18. Place the nuts, milk, and cream in a small saucepan and bring just to the boiling point.
19. Remove from heat, cover, and let steep for about 30 minutes.
20. Strain through a fine strainer or cheesecloth and discard the nuts.
21. Using a 2-quart saucepan set over medium heat, whisk together the sugar, salt, and egg yolks.
22. In a separate small saucepan, heat the pistachio milk just until it begins to boil, then whisk a small amount into the yolk mixture.
23. Gradually add the remaining milk, stirring constantly.
24. Continue to heat the mixture slowly, to just below the boiling point (but do not let it boil), until it thickens and coats the back of a wooden spoon.
25. Remove the pan from the heat, stir in the almond extract, and continue to stir for a few minutes.
26. Strain the custard into a bowl and set aside or refrigerate until ready to use.
27. To serve, spoon a generous pool of the custard onto a small dessert plate and top with a slice of the cake.

milk, sugar, flour, butter, eggs, vanilla, anglaise, fresh berries, pistachios, milk, heavy cream, sugar, salt, egg yolks, almond extract

Taken from www.epicurious.com/recipes/food/views/french-semolina-cake-with-pistachio-creme-anglaise-383580 (may not work)