Gâteau de semoule






125 ml (4,22 oz) infant milk + 20 g (0,044 lbs) fine semolina + ½ egg yolk 1 tsp powdered sugar + 1 knob of butter

Pour the milk with added sugar into a saucepan, bring to tremors.

As soon as it is hot, sprinkle the semolina, mix and cook 10 to 15 minutes while stirring.

When the mixture has cooled down, add the ½ egg yolk while beating vigorously.

Pour into a buttered ramekin and put it in a bain-marie.

Bake for 10 minutes in a preheated oven at 150°C-302 (Th5). 

Let cool completely then turn out onto a small plate.


 

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