Semolina semolina pudding - a delicate and delicious dessert 🍮

Kitchen appliances and utensils:stove, pan with a thick bottom, whisk, spatula, baking dish, brush, small frying pan, tablespoon, fork, cup, refrigerator.

Ingredients

Step cooking

1. We start by making semolina porridge. As a liquid base, it is recommended to use milk, since pudding prepared on water is less suitable for baking. Take a saucepan preferably with a thick bottom. Pour 500 ml of milk into it and put it on medium heat. When the milk boils, add 40 g of granulated sugar, a pinch of salt and 1 teaspoon of vanilla sugar, mix and wait until it dissolves.
   
2. Reducing the fire, pour in a thin stream of semolina, stirring with a whisk. You can do this with a spatula, but the whisk is very convenient to use for cooking semolina, because it breaks small lumps well.
   
3. When our porridge is cooked and thickened (after about 3 minutes), set it aside and let it cool slightly so that the egg does not curl. After the porridge has cooled, add 1 tablespoon of corn starch, one egg and 20 g of butter to it.
   
4. To make the pudding more airy, it is recommended to beat the protein separately from the yolk. To do this, first of all, we separate the protein from the yolk in any way known to you. Just beat the yolk with a fork in a cup and add to the pudding. Beat the protein separately with a mixer. It is recommended to add whipped protein at the very end, when the rest of the mass has already been whipped with a mixer, and gently mix the pudding with a spatula.
   
5. Mix well first with a spatula, and then connect the hand mixer and slowly whisk the porridge. The mass should be lush and homogeneous, without lumps. Melt the butter (10 g) in a small skillet and grease the baking dish with a brush. So that the pudding does not stick to the side shape and sprinkle the bottom with semolina as well.
   
6. We spread the pudding in a baking dish and level it well with a tablespoon or a special spatula.
   
7. In order for the pudding to bake well, it is better to bake it in a mold with a hole in the middle. In addition, it can be baked portioned in cupcake tins. Take 1 egg and separate the yolk from the protein. Place the yolk in a cup and beat it lightly with a fork.
   
8. Then, using a brush, grease the surface of the pudding with yolk, so that when baked, it turns out with a golden crust. Preheat the oven to 180 degrees, put in it a pudding dish and bake in it for about 40 minutes. But it is better to put it in the oven, heated to 110-120 degrees and continue to heat it with the pudding gradually. Otherwise, very often the pudding, placed in a very preheated oven, is baked only from above to a golden crust and from below, and in the middle remains raw.
   
9. Ready-made pudding can be cooled at room temperature. But it is better to leave it to cool in an off oven so that it does not lose its splendor. To make it easier to cut semolina pudding into portioned slices, after cooling it completely, it is recommended to put it in the refrigerator for 5-6 hours, and only after that serve.
   

Video recipe

This video shows the process of making semolina pudding in accelerated mode.

From this article, you learned how to make a delicious semolina pudding from a small set of ingredients, like in a kindergarten.It will be enjoyed not only by children, but also by adults. This is a delicate and delicious dessert.