GERMAN SEMOLINA PUDDING
This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.
Provided by Catie
Categories World Cuisine Recipes European German
Time 22m
Yield 2
Number Of Ingredients 3
Steps:
- In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 41.1 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 100.3 mg, Sugar 21.3 g
CRANBERRY SEMOLINA PUDDING
Cranberry-filled semolina puddings are served with cranberry coulis and candied orange zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 individual puddings or 1 large pudding
Number Of Ingredients 10
Steps:
- Butter eight 4-ounce ramekins or one 7-cup pudding mold or bowl; set aside.
- In a medium saucepan set over medium heat, bring milk to a boil. Add vanilla bean and seed scrapings, orange zest, and sugar. Remove pan from heat, and cover. Let stand 30 minutes. Discard vanilla bean.
- Return mixture to a boil over medium heat. Stir in couscous. Return mixture to a simmer, and cook 10 minutes. Remove pan from heat, and cover. Set aside until couscous absorbs all liquid, about 15 minutes.
- Heat oven to 350 degrees. Add egg yolks, baking soda, and cranberries into couscous; stir to combine. Divide batter among ramekins, and place them in a roasting pan. Transfer the pan to the oven and pour boiling water into roasting pan so it comes halfway up sides of ramekins.
- Bake until puddings are set, 35 to 40 minutes. Add more boiling water to pan as necessary to maintain water level. Set aside to cool slightly.
- When ready to serve, invert puddings onto serving plates. Top with cranberry coulis, and garnish with candied orange zest.
CRANBERRY COULIS FOR CRANBERRY SEMOLINA PUDDING
Use this recipe to accompany our Cranberry Semolina Pudding.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place cranberries, sugar, orange zest, and 3/4 cup water in a small saucepan. Set over medium heat, and bring to a boil. Reduce heat to a simmer; cook until cranberries have popped, about 12 minutes. Pass coulis through a sieve, and discard solids. Chill until serving.
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