How to Make It
Ingredients (2-3 servings):
- 500 ml milk
- 65 g semolina (fine wheat)
- 2 tbsp sugar (to taste)
- 1 packet vanilla sugar
- 1 egg (separated: yolk + white)
- 1 pinch salt
- 1 tbsp butter
Step 1: Heat milk Add milk + sugar + vanilla sugar to a pot, bring to a boil. Remove pot from heat, turn off stove.
Step 2: Stir in semolina (lump-free!) Whisk semolina into hot milk while stirring constantly. Important: Add slowly + stir = no lumps. Cover, let swell for 5 minutes.
Step 3: Prepare egg white foam Meanwhile, separate egg. Beat egg white + small pinch of salt with electric mixer until stiff peaks form. Set yolk aside.
Step 4: Stir in butter & yolk After swelling time: Stir 1 tbsp butter into semolina (until dissolved). Stir in yolk.
Step 5: Fold in egg white (the trick!) Gently fold in egg white with a spoon (don't stir!). This makes the pudding light and fluffy like a cloud.
Step 6: Serve Fill into bowls. Optional: Top with cinnamon-sugar, compote (cherries, applesauce), brown butter or caramel.
Why This Works
Egg white = air cushion: The stiff egg white brings tiny air bubbles into the semolina → it becomes light instead of heavy.
Yolk = creaminess: The yolk makes the pudding smooth (without it, it becomes watery).
Butter = flavor: Butter rounds out the taste and prevents the pudding from becoming too "dry".
Common Mistakes to Avoid
- ❌ Adding semolina too fast: Lumps guaranteed! → Add slowly + stir
- ❌ Folding egg white too early: If semolina is still too hot, egg white collapses → only after butter + yolk
- ❌ Stirring instead of folding: Then it collapses → gently "fold" from bottom to top with spoon
Variations
- With compote: Classic with cherry compote or applesauce
- With cinnamon-sugar: Mix 1 tsp cinnamon + 1 tbsp sugar, sprinkle on top
- With brown butter: Brown 1 tbsp butter in pan, drizzle over semolina (nutty!)
- With caramel: Caramelize 2 tbsp sugar, pour over semolina
- With chocolate: Stir 1 tbsp cocoa powder into hot milk (before semolina)
- Vegan: Plant milk (oat, soy) instead of cow's milk, aquafaba (chickpea water) instead of egg white, vegan butter
Pro Tips
- Semolina casserole: Pour semolina into baking dish, brush with egg, bake 10 min at 180°C → crispy crust!
- Use leftovers: Form cold semolina into small patties, fry in pan → "semolina slices" (sweet or savory)
- Which semolina? Fine wheat semolina (not durum wheat for pasta!). Check package for "for sweet dishes".
Time: ~15 minutes | Cost: ~€1.50 (2-3 servings)