Semolina Pudding with Plum Compote
- For the pudding
- 1 Vanilla bean
- 500 milliliters milk
- 20 grams butter
- 2 eggs
- 1 pinch salt
- 125 grams Semolina flour
- 40 grams sugar
- butter (for the mold)
- sugar (for the mold)
Preheat the convection oven to 200°C (approximately 375°F). Butter the pudding mold and sprinkle with sugar.
Slit the vanilla pod lengthwise and place in a saucepan with the butter and milk and bring to a boil. Remove the vanilla bean from the milk, sprinkle in the semolina while stirring, simmer for 5 minutes and pour into a mixing bowl. Separate the eggs and stir in the egg yolks one at a time. Whip the egg whites with the pinch of salt and 1/3 of the sugar until stiff, then gradually incorporate the remaining sugar and beat the egg whites until very stiff.
Gradually fold the egg whites into the semolina mixture.
Fill a deep baking tray with boiling water, so that the ramekins are covered 1/3 by the water bath. Pour the custard into the form, cover, and place in the water bath. Bake for about 60-70 minutes.
For the compote, rinse the plums, remove the pits and cut in half. Boil along with the water and 4 tablespoons sugar, then remove from the heat and let cool. The compote can be flavored with various ingredients such as rum, cinnamon, or vanilla to taste.
Remove the mold from the oven, uncover and let cool. Turn the custard out from the ramekins and serve with the compote.