Ingredients:
1 1/2 liters whole milk
1 1/2-2 cups sugar
6 tablespoons butter
1 cup semolina
4 extra large eggs
1 tablespoon pure vanilla extract
Directions:
Preheat oven to 400F.
Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
In a large pot, scald milk with 1 1/2 cups of sugar.
Taste the milk to see how sweet it is.
If you want it sweeter, add up to 1/2 cup more sugar.
Add butter.
When butter has melted, add semolina in a thin stream, whisking constantly.
Bring to the boil and lower heat so that it dosn”t boil too quickly, whisking all the time.
It will thicken quickly.
Once thick, remove from heat and cool for 5 minutes.
Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
Add vanilla extract.
Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
Remove, dust with cinnamon, and cool.
Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.
Servings: 16-18
Time preparation: 5 min.
Time total: 45 min.