Dutch Fare
February 12, 2010
Another story on old Dutch recepies in Margriet this week. Saskia van Osnabrugge took the great pictures and Judith Baehner was the prop stylist
….nearly forgot: Gees van Asperen wrote the recipes this time!
For 4-6 people (depending on the size of the dishes)
>>> I just left the recipe for the first picture over at Pia’s, here it is in case you missed out:
Spicy Semolina Crème Brûlée
For 4-6 people (depending on the size of the dishes)
Preparation Time: 20 minutes
500 ml liters milk (about 2 cups)
200 ml cream (about 1 cup)
1 / 2 vanilla pods, cut open and with the seeds scraped out
1-2 star anise (and more to garnish)
1 lemon (preferably organic), grated
75 g semolina
50 g sugar + extra for the crispy top
200 ml cream (about 1 cup)
1 / 2 vanilla pods, cut open and with the seeds scraped out
1-2 star anise (and more to garnish)
1 lemon (preferably organic), grated
75 g semolina
50 g sugar + extra for the crispy top
Tools needed: small heat resistant dishes or cups, crème brule burner… torch – burner ? Or a good grill.
Pour the milk and cream in a saucepan. Add the vanilla (pod and seeds), star anise and grated lemon. Heat just up to the boilingpoint and then allow to simmer on low heat for about 15 mins. Remove vanilla pod and star anise. Sprinkle the semolina in and the sugar, stir well. Bring to the boil.
Let the mixture stand over low heat, stirring regularly, until the pudding is as thick as custard. Pour the semolina pudding in the dishes and allow to set, put it in the refrigerator to cool completely.
Just before serving, sprinkle with sugar and heat it up with a crème brûlée burner for a crispy caramel top. Garnish with star anise and serve immediately.
Let the mixture stand over low heat, stirring regularly, until the pudding is as thick as custard. Pour the semolina pudding in the dishes and allow to set, put it in the refrigerator to cool completely.
Just before serving, sprinkle with sugar and heat it up with a crème brûlée burner for a crispy caramel top. Garnish with star anise and serve immediately.
F
T
P
G