Creamy vanilla semolina pudding

Ingredients for 1 servings:

• 1 liter whole milk
• 60 g soft wheat semolina
• 50 g sugar
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 3 drops of vanilla extract
• 2 tsp margarine or butter
• e.g. cinnamon
• e.g. jam

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 12 minutes

Feast for those with a sweet tooth

Set aside about 8 tablespoons of the milk, then bring the remaining milk to a boil in a wide saucepan with the vanilla extract and vanilla sugar. Meanwhile, mix the pudding mix, semolina and sugar and stir in the reserved milk using a fork, which is best. As soon as the milk boils, turn off the heat, remove the pan and stir in the semolina mixture with a wooden spoon. Let it sit for 2 minutes. Since the semolina mixture tends to stick to the mixing bowl, I always use a spatula to get every last bit into the pan. Place the pan back on the still-warm heat and let it sit for about 3 minutes, stirring frequently. Remove the pan from the heat and stir in the margarine. Serve lukewarm or refrigerate in a dish for about 2 hours and then turn out later. Sprinkle with cinnamon or add small flakes of your favorite jam. Tastes just as good reheated the next day.