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Pudding: Semolina Pudding Cake

Source of Recipe

Cooking Light Magazine, September 1997


List of Ingredients

1 cup sugar divided
cooking spray
4 cups skim milk
1 tablespoon vanilla extract
3/4 cup semolina flour plus 1 tablespoon
1 dash salt
3 large eggs lightly beaten
1/4 teaspoon ground nutmeg


Recipe

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 souffle 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 180¼F 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 375ºF. 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 375ºF 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.