Steps
- Bring 3⅓ cups of milk and 2 tablespoons of sugar to a gentle boil. Whisk in ½ cup of fine soft-wheat semolina and bring back to a simmer.
- Remove from the heat, cover, and leave for 5 minutes, until thickened.
- Separate 1 large pasteurized egg. Beat the white with 1 pinch of salt until stiff peaks form.
- Stir the yolk, 1 tablespoon of butter, and 1 teaspoon of vanilla extract into the pudding. Gently fold in the beaten white.