Semolina pudding like in kindergarten
Description
The recipe will not take much time. I made semolina pudding in two 450 ml ceramic ramekins and a 15×15 cm square ceramic dish. When chilled, the pudding holds its shape perfectly and slices neatly into portions. The bake is ready. Serve.
Instructions
- 1
Step 1
Prepare all ingredients before you start cooking.
- 2
Step 2
Pour the milk and water into a saucepan and bring to a boil.
- 3
Step 3
In a thin stream, pour all the semolina into the boiling milk, whisking vigorously the whole time so lumps do not form.
- 4
Step 4
Cook the semolina for 5 minutes, then take the saucepan off the heat. The porridge is quite thick and thickens further as it cools. Let the porridge cool to room temperature.
- 5
Step 5
Separate the eggs into yolks and whites in different dry, clean bowls. Add sugar to the bowl with the yolks.
- 6
Step 6
Using a mixer, beat the egg yolks and sugar until the mixture lightens in color.
- 7
Step 7
Beat the egg whites with a mixer and a pinch of salt until stiff peaks form.
- 8
Step 8
Add butter to the warm porridge and stir it in.
- 9
Step 9
Then add the egg yolks beaten with sugar to the saucepan with the semolina porridge and fold in gently with a spoon until fully combined.
- 10
Step 10
Then add the egg white mixture and fold it in gently until fully combined.
- 11
Step 11
Grease the pan or pans with a piece of butter and coat generously with breadcrumbs.
- 12
Step 12
Spread the prepared semolina mixture evenly, distributing and smoothing it with a spoon.
- 13
Step 13
Brush the surface of the future pudding with a mixture of sour cream and egg yolk. Bake the pudding in an oven preheated to 180 degrees for 20–25 minutes until a golden crust forms.
- 14
Step 14
Place the finished pudding on a plate and pour kissel or jam over it; serve at the table.
- 15
Step 15
Remove from the oven and serve warm or cooled.