Pia really liked them and asked me to translate a recipe for you to read here in her kitchen. So of course I'm more than happy to do that.
These are little semolina puddings, that we treated as 'Creme Brulée'. Semolina pudding is a quite old fashioned Dutch dessert. Usually it's served with a red berry sauce. Now I liked this one, it had a kick to it, that came from the star anise: a spice I particularly like. Well here it is, do try it, it was delicious!
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
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.