This recipe was found in an old out of print community recipe collection. Very delicious and creamy, it is a variation on creme brulee and was served at the Hotel St. Regis in New York by Chef Paul Moreau.

Serves 4-6

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

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

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

Press into a small mold that has been 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 or fruit.

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