Fluffy Semolina Delight

Surprisingly delicious, no one will guess what it is made from! Semolina pudding turns out so fluffy and tender that it looks like a cottage cheese casserole. This is achieved by adding well-beaten egg whites. The pudding rises strongly in the oven, but then falls, remaining incredibly fluffy!
cook time: 1h 30 min
Ava Prescott
Fluffy Semolina Delight

Nutrition Facts (per serving)

129
Calories
6g
Fat
15g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Semolina 180 g
Milk 500 ml
Water 400 ml
Butter 40 g
Eggs 2 pc
Egg whites 1 pc
Sugar 40 g
Breadcrumbs 10 g
Vanillin to taste
Salt to taste

To lubricate the top:

Sour cream 40 g
Egg yolks 1 pc

Recipe instructions

Step 1

Step 1
How to make semolina pudding in the oven? Prepare your food. Milk for porridge is suitable for any fat content; take clean, filtered or bottled water. You can also make pudding from leftover porridge after breakfast. But it should be thick, not liquid. Turn the oven on 180 degrees.

Step 2

Step 2
Take a saucepan, add semolina and a pinch of salt into it. Pour water and milk over the cereal, stir so that the semolina is evenly distributed throughout the liquid — this way you will avoid the formation of lumps in the porridge. Place the saucepan on low heat. Bring the porridge to a boil and cook for 5 minutes, stirring, until thickened.

Step 3

Step 3
Then remove the saucepan from the stove, cool the porridge until warm. Add butter to the porridge and mix well.

Step 4

Step 4
Divide the eggs into whites and yolks. Set aside the yolk from the third egg (which is listed separately in the ingredients), it will be needed later. Try to separate them carefully so that not a drop of yolk gets into the whites, otherwise they will not beat.

Step 5

Step 5
Add sugar and a pinch of vanillin to the yolks. Beat them with a mixer until fluffy and light in color. Vanillin can be replaced with vanilla sugar. Read how to do this correctly in a separate article at the link at the end of the recipe.

Step 6

Step 6
Then, after thoroughly washing and drying the mixer beaters, beat the egg whites until they form strong peaks — they should hold their shape after lifting the mixer.

Step 7

Step 7
Add the beaten yolks to the porridge, stir with a whisk.

Step 8

Step 8
Fold in the whipped whites next. Do this carefully, in portions, carefully mixing them in with digging movements.

Step 9

Step 9
The mass will be light and airy, much thinner than the original porridge.

Step 10

Step 10
Take a baking dish. I prepared half a portion, the size 23*14*6 cm was enough for me. For a full portion, take a larger mold. Grease it with a piece of butter and sprinkle with breadcrumbs. Shake off excess crackers. They will stick to the butter, forming a thin protective layer that will allow the pudding to be easily removed from the pan. The article at the link at the end of the recipe will help you choose the form.

Step 11

Step 11
Pour the dough into the mold and smooth the top. Mix the remaining yolk with sour cream and spread on top of the pudding — this will give it a golden brown crust.

Step 12

Step 12
Bake the pudding in an oven preheated to 180°C for 40 to 50 minutes. The exact time will depend on the features of your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. The finished pudding will rise well and be covered with a golden brown crust, but after taking it out it will quickly fall off — this is a normal process.

Step 13

Step 13
Cool the pudding completely, then it will be well cut into portions. Serve with sour cream, jam or condensed milk. Bon appetit!

Additional rubrics

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