Caramelized Semolina Pudding with Compote

Serves 4-6

• 4 c milk
• 1 t vanilla extract
• ½ c semolina
• 3 egg yolks
• ½ c sugar
• ¼ c raisins
• compote of fruit

Method:
Boil milk with vanilla; add semolina and cook gently until mixture thickens.

Beat egg yolks with ½ c sugar and gradually add semolina, stirring briskly with a wire beater. Return to heat for 2-3 minutes and fold in the raisins.

Press into a small mold, well buttered and sprinkled with sugar.

Bake in a very hot oven (500 degrees F). for a few minutes to caramelize the surface. Remove from mold.

Decorate with slices of compote of fruit.

Just before serving sprinkle with Kirsch and set aflame. Serve with a sauce of apricots.

Recipe by Paul Moreau, served at the Hotel St. Regis, New York