Hello People!
I just posted some photo’s of very dutch recipes with a modern twist on my blog, as I just cooked them for a dutch magazine called Margriet.
Pia really liked them and asked me to translate a recipe for you to read here in her kitchen. So of course I’m more than happy to do that.
These are little semolina puddings, that we treated as ‘Creme Brulée’. Semolina pudding is a quite old fashioned Dutch dessert. Usually it’s served with a red berry sauce. Now I liked this one, it had a kick to it, that came from the star anise: a spice I particularly like. Well here it is, do try it, it was delicious!
Spicy Semolina Crème Brûlée
For 4-6 people (depending on the size of the dishes)
Preparation Time: 20 minutes
500 ml liters milk (about 2 cups)
200 ml cream (about 1 cup)
1 / 2 vanilla pods, cut open and with the seeds scraped out
1-2 star anise (and more to garnish)
1 lemon (preferably organic), grated
75 g semolina
50 g sugar + extra for the crispy top
Tools needed: small heat resistant dishes or cups, crème brule burner… torch – burner ? Or a good grill.
Pour the milk and cream in a saucepan. Add the vanilla (pod and seeds), star anise and grated lemon. Heat just up to the boilingpoint and then allow to simmer on low heat for about 15 mins. Remove vanilla pod and star anise. Sprinkle the semolina in and the sugar, stir well. Bring to the boil.
Let the mixture stand over low heat, stirring regularly, until the pudding is as thick as custard. Pour the semolina pudding in the dishes and allow to set, put it in the refrigerator to cool completely.
Just before serving, sprinkle with sugar and heat it up with a crème brûlée burner for a crispy caramel top. Garnish with star anise and serve immediately.
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credits: Saskia van Osnabrugge took the photographs and Judith Baehner was the prop stylist.
Gees van Asperen wrote the recipe and I cooked it.
WONDERFUL…perhaps I’ll try it this weekend.I Have to come up with a Dinner Menu!Thanks.
Char
February 18th, 2010 | #
Gorgeous photo, I can’t wait to try these…thanks for taking time to translate. Good luck with your work in Paris!
February 18th, 2010 | #
my 10year old’s fave dessert is creme brulee, i wonder if he’d like this one. looks amazing!!
February 19th, 2010 | #
what a fabulous treat – semolina puddings turned creme brulees. just brilliant!
February 19th, 2010 | #
Oeh, dat ziet er lekker uit! Ik wist niet dat je voor Margriet kookt, wat een droombaantje lijkt me dat. Leuk, zeg! 🙂 Nu ga ik de Margriet vaker lezen, natuurlijk. xMM
February 19th, 2010 | #
Thank you all! So lovely to get all these compliments as I am working all alone in my living room in Paris, far far away from Pia’s Kitchen.
@ Martine, Yes: I cook for Margriet and many other magazines too. You’re right: it IS a pretty nice job!
Have a nice weekend y’all!
February 19th, 2010 | #
I feel like a grouch, but it hurts…fabulous recipe, but the initial “photo’s” doesn’t need the apostrophe…
May 24th, 2010 | #