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Cranberry Semolina Pudding

Couscous is a tiny pasta made from semolina.

  • yield: Makes 8 individual puddings or 1 large pudding

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Ingredients

  • 4 cups milk
  • 1 vanilla bean, split lengthwise and scraped
  • Zest of 1 orange
  • 1/2 cup sugar
  • 1 cup couscous
  • 3 large egg yolks
  • 1 teaspoon baking soda
  • 1 cup dried cranberries
  • Cranberry Coulis
  • Candied orange zest, for garnish (optional)

Directions

  1. Step 1

    Butter 8 four-ounce ramekins or 1 seven-cup pudding mold or bowl; set aside.

  2. Step 2

    In a medium saucepan set over medium heat, bring milk to a boil. Add vanilla bean and seed scrapings, orange zest, and sugar. Remove pan from heat, and cover. Let stand 30 minutes. Discard vanilla bean.

  3. Step 3

    Return mixture to a boil over medium heat. Stir in couscous. Return mixture to a simmer, and cook 10 minutes. Remove pan from heat, and cover. Set aside until couscous absorbs all liquid, about 15 minutes.

  4. Step 4

    Heat oven to 350 degrees. Add egg yolks, baking soda, and cranberries into couscous; stir to combine. Divide batter among ramekins, and place them in a roasting pan. Transfer the pan to the oven and pour boiling water into roasting pan so it comes halfway up sides of ramekins.

  5. Step 5

    Bake until puddings are set, 35 to 40 minutes. Add more boiling water to pan as necessary to maintain water level. Set aside to cool slightly.

  6. Step 6

    When ready to serve, invert puddings onto serving plates. Top with cranberry coulis, and garnish with candied orange zest.

Source
Desserts 1998

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