Semolina and caramel cake
The recipe is for glass es but I use a bending crown mold
Ingredients
½ liter of milk
75 g of sugar
75 g of fine wheat semolina
2 egg beaten omelette
Caramel liquid
Preheat the oven to 180 °
Line the bottom of verrines passing in the oven of liquid caramel and save
In a saucepan, boil the sugar and the milk
Pour the fine semolina into the rain and stir while leaving on low heat for 10 minutes
from the heat, add the beaten eggs in the omelette to the hot semolina and whip energetically and pour in the verrines
Bake for about 5-7 minutes
Serve warm or cold but I find better cold ...
For the courone mold, I've cooked for 15 minutes