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