Round off a Middle Eastern meal with dainty little pots of smooth, creamy and aromatic semolina custard.
- 5 cups (1.25 L) milk
- ¾ cup semolina flour
- ¼ cup (50 g) sugar
- 1 tbsp rose water
- 1 tbsp orange blossom water
- Pomegranate seeds, for topping
- Crushed pistachios, for topping
- 1 cup thickened cream
- 2 tbsp icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Pour milk into a pan. Add semolina and sugar, and mix. Bring to a low boil, being careful not to scorch the bottom, and continue to stir. Once mixture starts to thicken into a custard, remove from heat. Add rosewater and orange blossom water and stir to incorporate.
- Pour mixture into 4 ramekins and cool until it's firm.
- To make the whipped topping, pour cream into a chilled bowl. Beat until it starts to thicken. Add icing sugar and continue beating until peaks form, being careful not to over-beat.
- Spread whipped topping over custard mixture. Top with pomegranate seeds and crushed pistachios.