Cranberry-filled semolina puddings are served with cranberry coulis and candied orange zest.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Couscous is a tiny pasta made from semolina.