CookEat Recipe
Semolina Custard Soup
Small, tender pieces of semolina and egg custard warmed in clear broth.
Method
Steps
Step 1
Gather the ingredients: 250 ml milk; 60 g fine semolina; 2 eggs; 20 g finely grated Parmesan; 10 g butter, plus a little for greasing; Salt to taste; A little grated nutmeg; 1 litre ready-to-use meat broth.
Step 2
Bring the milk to a simmer. Rain in the semolina while stirring and cook until very thick and smooth. Stir in salt, Parmesan, butter and nutmeg. Let cool.
Step 3
Beat in the eggs to make a pourable custard. Butter a small smooth-sided baking dish and line its base with buttered baking paper. Pour in the mixture.
Step 4
Set the dish in a larger pan of hot water and bake at 170°C until set and the centre reaches 74°C, approximately 25 to 35 minutes. The oven setting and time are adaptation estimates; verify the egg custard temperature.
Step 5
Let cool enough to turn out safely. Loosen the edges with a knife and remove the lining. Cut into small thin rectangles or diamonds, about 1 to 2 cm wide.
Step 6
Bring the broth to a boil, add the custard pieces and simmer for a few minutes. Serve hot. If preparing ahead, cool promptly in shallow containers and refrigerate; do not leave the custard at room temperature.
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