Semolina Pudding with Blueberries

By Unblond1

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

Details

Servings 2

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.