Thick enough to support Chopped Hazelnuts and Diced Dates, this rich pudding is made with vanilla-infused milk and our Granulated Lemon Peel. While it's thickened with our Semolina Flour, the pudding gets its light texture from whipped cream folded in right before it’s chilled.
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Makes 8 servings
Pour milk into heavy-bottomed medium saucepan. Split vanilla bean lengthwise and scrape seeds into milk. Add vanilla bean to milk, along with Granulated Lemon Peel. Bring to a boil over medium-high heat, being careful not to burn milk. Remove and discard vanilla bean.
Gradually whisk Semolina Flour into hot milk mixture. Reduce heat to lowest setting and cook, stirring frequently, about 3 minutes or until mixture thickens.
Whisk egg yolks and sugar in small bowl until smooth. Whisk one-quarter of hot semolina mixture into egg mixture until incorporated. Pour warmed egg mixture into saucepan with remaining semolina mixture while whisking constantly. Cook, stirring frequently, 6 to 8 minutes or until pudding begins to thicken.
Stir in hazelnuts and dates. Remove from heat and cool 25 minutes.
Beat whipping cream and powdered sugar in bowl to form medium-stiff peaks (do not over-beat). Slowly fold in cooled semolina mixture, 1 tablespoon at a time. Stir until well-combined.
Divide among 8 custard cups, cover and chill completely.