Semolina banana pudding (oven)

After simple culinary manipulations, the usual semolina porridge turns into a tender soufflé casserole with a banana flavor. The main thing is quality products.

Ingredients

• Milk - 400 ml
• Semolina - 100-150 g
• Sugar - 50-100 g (to taste)
• Banana - 1 pc.
• Butter - 90 g
• Eggs - 2 pcs.
• Salt - 1 pinch

Directions

1. Prepare foods according to the list.
2. There is a wide range of sugar in the ingredients - adjust the proportion to your liking.
3. Cook the porridge first.
4. To do this, bring the milk to a hot state. Pour the semolina in a thin stream, stirring the milk and not allowing lumps to form. During cooking, do not stop stirring, touch the bottom with a spoon. After boiling (large bursting bubbles form), reduce heat, add salt and continue stirring the porridge. When the porridge is close to the desired consistency, add half the sugar. Stirring in the same way, bring the porridge to the desired thickness and remove from heat.
5. Add 70 g butter to the porridge and whisk lightly.
6. Peel the banana, cut into slices and add to the porridge.
7. Stir. Leave the porridge to cool down to a temperature not exceeding 60 degrees.
8. Turn on the oven to preheat to 180 degrees.
9. Separate the yolks from the whites and rub with the remaining sugar.
10. Add the yolks to the porridge. Stir with whisking movements until smooth.
11. Beat the egg whites into a foam, then put in the porridge and gently stir in with a spoon upward.
12. Grease a baking dish with the remaining butter (I am using portioned tins this time).
13. Pour the egg-semolina mixture into the molds (not to the top - the mixture will rise slightly when baking).
14. Bake the pudding in the oven at 180 degrees for about 30 minutes.
15. Serve the banana semolina pudding, lightly garnished as you like.
16. Bon Appetit!