Cranberry Semolina Pudding
Couscous is a tiny pasta made from semolina.
Yield Makes 8 individual puddings or 1 large pudding
- 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 (http://www.marthastewart.com/261221/cranberry-coulis)
- Candied orange zest, for garnish (optional)
- Butter 8 four-ounce ramekins or 1 seven-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.
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