Composition / ingredients
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Bring milk to a boil over medium heat. Add sugar, vanilla sugar and salt. Stir until dissolved.
Step 3:
Add semolina with constant stirring. Cook the porridge, stirring, for about 3 minutes, until thickened. Remove the porridge from the heat and cool slightly.
Step 4:
Add butter, egg and starch to the warm porridge.
Step 5:
Beat the mass with a mixer until smooth and fluffy.
Step 6:
Put the mass in a greased and sprinkled with semolina baking dish. Smooth out.
Step 7:
Beat the yolk with a fork and grease the surface of the pudding with it.
Step 8:
Bake the pudding in a preheated 180 ° C oven for about 40 minutes until golden brown. Cool the finished pudding at room temperature. Then put it in the refrigerator for 5-6 hours. After that, the pudding can be cut into portions.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Corn starch - 329 kcal/100g
