Cranberry Semolina Pudding
Cranberry-filled semolina puddings are served with cranberry coulis and candied orange zest.
- Yield: Makes 8 individual puddings or 1 large pudding
Source: Martha Stewart Living, December/January 1993
- 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 for Cranberry Semolina Pudding
- Candied orange zest, for garnish (optional)
Butter eight 4-ounce ramekins or one 7-cup pudding mold or bowl; set aside.
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.
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.
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.
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.
When ready to serve, invert puddings onto serving plates. Top with cranberry coulis, and garnish with candied orange zest.