My ‘Semolina Custard Pudding’ is super easy to make, and I much prefer Semolina Pudding to Rice Pudding. Today I made the same pudding using Couscous as I didn’t have Semolina. Couscous and Semolina are basically same thing and Couscous is often made from Semolina. The texture is coarser, but it was quite comforting.

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Makes

2 Servings

Ingredients

1 cup (250ml) Milk
1 pinch Salt
1 to 2 tablespoons Sugar
1/3 cup Dry Couscous
2 tablespoons Sultanas *OR Raisins, Cranberries, Dried Fruit of your choice
50ml Milk *OR Cream
10g Butter
1/2 teaspoon Vanilla Extract *optional
1 Egg Yolk
Your Favourite Topping *e.g. Cinnamon, Nutmeg, ‘Milo’, Maple Syrup, etc.

Method

1. Heat 1 cup Milk, Salt and Sugar in a saucepan over medium low heat, stirring occasionally. When it is simmering, add Dry Couscous and Sultanas (OR Dried Fruit of your choice), stir well, and remove from heat. Cover with a lid and set aside for 10 minutes.
2. Add 50ml Milk (OR Cream), Butter, Vanilla, and mix well. Then add Egg Yolk and mix well. Heat over low heat, stirring constantly, and bring to the simmer. Keep cooking for a few minutes or until thick and creamy.
3. Sprinkle with your favourite topping and enjoy. Today I enjoyed with ground Cinnamon.