800 ml of milk
80 g of soft wheat semolina
2 tbsp sugar
1 pck of vanilla sugar
1 pinch (s) of salt
1 egg (s)
25 g of butter
Working time: approx. 15 minutes / cooking / baking time: approx. 10 minutes / difficulty level: normal / calories p. P .: not specified
Bring the milk to a boil with sugar, vanilla sugar and a pinch of salt in a large saucepan. Whisk the wheat semolina while stirring with a whisk and bring to a boil again. Then remove the pot from the heat and leave the semolina covered for 5 minutes.
In the meantime, separate the egg yolks from the egg whites. Beat the egg white to stiff snow. Stir the egg yolks into the semolina pudding. Add the butter to the semolina pudding and stir until the butter has melted. Finally, carefully lift the egg whites under the finished semolina pudding.
It tastes compote of choice, cinnamon and sugar or brown butter.
This is how my grandma made it and I love this airy, loose semolina pudding.