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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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(Gâteau de Semoule d’Isabelle) A favorite on the Dugord farm in Normandy, this cake (which is really more of a pudding) wins with everyone. According to Isabelle Dugord, who convinced her grandmother to share the recipe, her family ate this all the time when she was growing up, and it's still her preferred sweet. Isabelle works part-time at a day-care center and always has the children make this at least once while they’re with her. It's easy to make, healthy, and they all, down to the last child, just love it, she said. It can be served hot, lukewarm, or chilled, and is best the day it is made. Raisins are traditional, though dates or figs are luscious, too. Ingredients:
3/4 cup (150 grams) plus 6 tablespoons sugar |
1 teaspoon unsalted butter, melted |
3 large eggs |
4 cups (1 liter) milk |
1 vanilla bean, split down its length |
pinch of sea salt |
3/4 cup plus 1 tablespoon (120 grams) semolina |
1/4 teaspoon freshly grated nutmeg |
1/2 cup (75 grams) raisins |
Directions:
1. 1. Preheat the oven to 400°F (200 °C). Have ready a 6-cup (1 1/2 l) soufflé dish or charlotte mold.
2. 2. Make the caramel: Place the 6 tablespoons sugar in a small heavy saucepan over medium heat. It will gradually dissolve, and as it does so, swirl it around in the pan. When it is a pale caramel color, after 4 to 5 minutes, quickly pour it into the mold, swirling the mold so the caramel completely covers the bottom. Use the pastry brush to brush the sides of the mold with the melted butter.
3. 3. Whisk the eggs in a small bowl until they are blended and set aside.
4. 4. Place the milk, 3/4 cup (150 g) sugar, and vanilla bean in a medium-size heavy saucepan. Stir, and heat over medium heat until the milk is steaming and small bubbles have formed around the edges. Immediately remove from the heat, cover and let infuse for 10 minutes. Then remove the vanilla bean, rinse it well, and reserve it for another use.
5. 5. Return the milk to medium heat, and when small bubbles have formed around the edges, add the salt and the semolina, lightly sprinkling the semolina over the milk and stirring constantly. Continue to stir constantly as the semolina cooks (it will thicken dramatically), until it has become like a paste, at least 10 minutes.
6. 6. Remove the semolina from the heat and whisk in the eggs until they are thoroughly combined. Then whisk in the nutmeg and stir in the raisins.
7. 7. Pour the mixture into the prepared mold and bake in the center of the oven until the cake is puffed and golden, 45 minutes.
8. 8. Remove the mold from the oven and let it cool for 10 minutes. Then unmold the cake onto a serving platter.
9. Excerpted from FRENCH FARMHOUSE COOKBOOK Copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York All Rights Reserved
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