Semolina pudding with milk and vanilla

Ingredients

• 6 eggs
• 6 tbsp semolina
• 6 tbsp sugar for the egg yolks
• 1 tbsp sugar for the egg whites
• 3 sachets vanilla sugar: 1 for the pudding and 2 for the milk
• 1 sachet baking powder
• 1 l milk
• A little flour for dusting the dish

How to make it

1. Heat the oven to 180°C and get the baking dish ready. Separate the eggs.
2. Insert the butterfly whisk into the clean, dry, grease-free mixing bowl. Add the 6 egg whites and one tablespoon of sugar: 5 min / speed 3.5, without heating. Check the foam; if it is not firm, continue in 30-second bursts. Transfer to a large bowl.
3. With the butterfly whisk still inserted, add the yolks, the 6 tablespoons of sugar and one sachet of vanilla sugar: 3 min / speed 3.5, without heating. If you can still feel the sugar, mix for 1 more min at the same speed.
4. Add the semolina mixed with the baking powder: 20 sec / speed 2, without heating. Stop the appliance and remove the butterfly whisk.
5. Fold the yolk mixture into the egg whites by hand with a spatula, lifting from the bottom up. Pour into the dish and bake for 20–30 minutes, until golden and cooked through in the centre.
6. In the washed mixing bowl, without the butterfly whisk, add 1 l milk and the 2 sachets of vanilla sugar: 8 min / 80°C / speed 2. If the milk has not reached the set temperature, heat it for 1–2 more minutes at the same settings.
7. Pour the warm milk evenly over the hot pudding as soon as you take it out of the oven. Let it soak up the milk and cool before cutting it into portions.