Semolina Pudding Cake

By Lv2Cook

Ingredients

• 1 cup sugar divided
• Cooking spray
• 4 cups skim milk
• 1 piece (3-inch) vanilla bean split lengthwise
• OR
• 1 tablespoon vanilla extract
• 3/4 cup plus 1 tablespoon semolina flour (pasta flour)
• Dash salt
• 3 large eggs lightly beaten
• 1/4 teaspoon ground nutmeg

Details

Servings 1

Preparation

Step 1

Place 1/2 cup sugar in a small heavy saucepan over medium heat, and cook until sugar is golden (about 5 minutes). Immediately pour sugar syrup into a 1 1/2-quart soufflé dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish; set aside.

Combine milk and 1/2 cup sugar in a large heavy saucepan; stir well. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium-high heat to 180º or until tiny bubbles form around edge (do not boil). Remove from heat (add extract at this point if using in place of vanilla bean); cover and let stand 10 minutes. Discard bean.

Preheat oven to 375º.

Place milk mixture over medium heat. Gradually add flour and salt, stirring constantly with a whisk. Cook 12 minutes or until thick and bubbly, stirring constantly. Gradually add hot milk mixture to eggs, stirring constantly with a whisk; stir in nutmeg. Spoon mixture into prepared dish.

Bake at 375º for 45 minutes or until puffy and almost set. (Cake will be slightly "jiggly" in center.) Cool in dish 5 minutes. (Cake will deflate slightly upon standing.) Loosen cake from sides of dish using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Serve warm or chilled.