Semolina brûlée

Ingredients for 8 servings:

• 500 ml milk
• 30 g butter
• some salt
• 1 tbsp sugar, if desired
• 125 g soft wheat semolina
• 1 egg(s)
• 50 ml cream, if desired
• 2 tbsp sugar for flaming
• e.g. vanilla ice cream or cream
• some cinnamon powder, if necessary
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Bring the milk to a boil with the butter, sugar, and salt. Remove the pan from the heat and stir in the semolina. Return the pan to the heat and stir well until it forms a porridge. This takes about 1 minute. Then add the egg and stir well. If desired, add 50 ml of cream and stir to combine. Preheat the oven to a low grill. Pour the semolina porridge into a greased baking dish, sprinkle with sugar, and let it caramelize under the grill for about 10-15 minutes. Be careful that it doesn’t get too dark! Tip: I take the dish out of the oven after 10 minutes of grilling and then flambé the sugar with my gas torch until it caramelizes. Let it cool slightly so the sugar crisps up, then serve in portions on a dessert plate with vanilla ice cream and/or cream. You can also sprinkle a little cinnamon on top.