Galatopita Baked Semolina Pudding Recipes

Steps:

• Preheat oven to 400F.
• Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
• In a large pot, scald milk with 1 1/2 cups of sugar.
• Taste the milk to see how sweet it is.
• If you want it sweeter, add up to 1/2 cup more sugar.
• Add butter.
• When butter has melted, add semolina in a thin stream, whisking constantly.
• Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
• It will thicken quickly.
• Once thick, remove from heat and cool for 5 minutes.
• Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
• Add vanilla extract.
• Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
• Remove, dust with cinnamon, and cool.
• Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.

Steps:

• In a saucepan mix milk, sugar and vanilla.
• Bring milk to a boil being careful not to burn it. Reduce heat to medium.
• Using a wire whisk stir in semolina and simmer for 5 minutes until semolina has thickened lightly.
• Remove from heat, fill into serving bowls and allow to chill until completely set. You can also eat this lukewarm, when it is still creamy.
• Serve with compote of your choice, cream or cinnamon-sugar.