- 2
Ingredients
- FOR THE BLUEBERRIES:
- 2 servings
- unsalted butter, for greasing the ramekins
- semolina flour, for flouring the ramekins
- 2 tbsp. sugar
- 1 tsp. cornstarch
- 1 cup fresh or thawed frozen blueberries
- 1 tbsp. cream sherry
- 1/2 tsp. grated orange zest
- FOR THE PUDDING:
- 1 cup 1% milk
- pinch of salt
- 3 tbsp. semolina flour
- 1/4 cup sugar
- 1 tsp. cream sherry
- 1/4 tsp. vanilla extract
- 1/8 tsp. orange extract
- 1 large egg + 1 large egg yolk
- PANS REQUIRED:
- 2 - 1 cup ramekins or custard cups
Preparation
Step 1
* Grease ramekins and sprinkle insides with semolina flour, tapping out excess and set on baking sheet.
* Preheat oven to 375°.
* PREPARE THE BLUEBERRIES: Place the sugar and cornstarch in a small saucepan and stir to mix. Add the berries, sherry and orange zest and mix well. Cook over medium heat, stirring frequently, until sugar dissolves and mixture is thickened, 3 to 4 minutes. Remove from heat and let cool while preparing the pudding.
* MAKE THE PUDDING: Place the milk and salt in a small saucepan over medium heat and bring to a simmer. Add the semolina flour in a thin stream, whisking constantly so it doesn't form lumps. Cook, whisking constantly, until the mixture thickens and begins to pull away from the sides of the pan, about 2 1/2 minutes. Remove from the heat, stir in the sugar, sherry, vanilla and orange etracts and let cool for 10 minutes.
* Place the egg and egg yolk in a small bowl and whisk until frothy. Whisk in a little of the semolina mixture, then quickly whisk the egg mixture back into the remaining semolina mixture. Pour into the ramekins, dividing equally.
* Bake until lightly browned on top and firm to the touch, about 27 minutes. Remove and let cool for about 10 minutes.
* To serve, unmold onto serving plates. Spoon the blueberry mixture over the warm puddings and place a spoonful of the Orange Mascarpone Cream on the side.