Our family favourite adapted by the recipe by Bernard Loiseau: semolina pudding given a French cake makeover, topped with caramel and served with fruit coulis, fresh (or tinned) fruit or just a topping of warmed jam for the best comfort dessert
In a large saucepan, boil the milk with the vanilla pod or extract (plus orange blossom water, if using). Rain in the semolina and stir constantly with a wooden spoon until thickened for about 10 minutes.
If using a vanilla pod, remove it to scrape out the seeds and add them back into the milk (discard the rest of the pod)
At this point the semolina pudding can be eaten hot with a spoonful of jam. However, to carry on with the recipe - in a large bowl, whisk together the 2 egg yolks with the sugar until light and creamy. Add the hot semolina to this mixture and whisk or stir until well combined. Set aside to cool and stir now and again to prevent a skin forming.
Meanwhile, prepare the caramel by placing the sugar and water in a saucepan over a medium heat. Once boiling, leave it to bubble without touching it and keep an eye on it for about 5 minutes. The caramel should turn brown and smell beautifully of caramel. Take it off the heat immediately and pour into the bottom of the mould.
Preheat the oven to 200°C/180°C fan/400°F/Gas 6
Whisk the egg whites separately in another bowl using either an electric hand whisk or stand mixer. Stir into the semolina mixture until well combined.
Pour into the mould over the caramel and bake for 25-30 minutes, covered with aluminium. Leave to cool on the counter then upturn the mould on to a serving plate.
Serve either chilled or at room temperature with either a topping of fresh (or tinned) fruit, fruit coulis (sauce) or warmed jam of your choice. Also good with a chilled Crème Anglaise sauce. Perfect for dessert but also good for breakfast.
Alternatively, grate in the zest of an unwaxed orange or lemon to replace the vanilla, adding to the milk at the beginning of cooking.