French Semolina CrÚme Brûlée
A rich and creamy crÚme brûlée dessert, elevated by the warm and comforting flavors of French semolina.
Ingredients
- â1 1/2 cups semolina
- â1/2 cup sugar
- â3 large eggs
- â2 cups milk
- â1 tsp vanilla extract
- â1 sheet warm eclair pastry dough
Instructions
- 1
1. Preheat the oven to 375°F (190°C).
- 2
2. In a medium saucepan, combine the semolina and sugar. Whisk in the eggs and milk. Cook over medium heat, whisking constantly, until the mixture thickens.
- 3
3. Stir in the vanilla extract. Pour the mixture into 4-6 ramekins or small baking dishes.
- 4
4. Roll out the warm eclair pastry dough to a thickness of 1/8 inch. Cut into squares to fit the top of each ramekin.
- 5
5. Place the pastry squares on top of the crÚme brûlée mixture.
- 6
6. Bake for 25-30 minutes, or until the edges are golden brown and the centers are set.
- 7
7. Remove from the oven and let cool to room temperature.
- 8
8. Cover and refrigerate for at least 2 hours, or overnight.
- 9
9. Just before serving, sprinkle a thin layer of sugar over the top of each ramekin.
- 10
10. Caramelize the sugar with a kitchen torch or under the broiler.