Semolina Puddings with Pecans
In a pan, melt butter over low heat. Add sugar and pecans and stir until caramelized.
In another pan, bring milk, vanilla and sugar to a boil. Sprinkle in semolina and return mixture to a boil, stirring constantly. Stir in lemon zest cook until semolina thickens, a few minutes more.
Whisk egg yolk with a little of the hot semolina, then whisk mixture back into remaining semolina.
Beat egg whites until very stiff, then fold into semolina. Stir in half of the caramelized pecans. Divide pudding among glasses and top with remaining pecans. Top each with 1-2 pecan halves. Let cool and serve with slice candied ginger, if desired.