Ingredients

Servings: 6-8

• 1 liter of fresh milk
• 500 ml Arla full-fat cream
• 200 g sugar
• 4 eggs
• 120 g fine semolina
• 30 g cornflour
• 2 vanilla pods
• Zest of ½ orange
• 50 g cold Lurpak butter, cubed

For Topping

• 1 egg, at room temperature
• 2 tbsp sugar
• 2 tbsp water

For Garnishing (optional)

• Cinnamon
• Icing sugar

Method

Step 1
In a large pot, heat the milk with Arla cream and sugar over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool slightly.

Step 2
In a bowl, beat the eggs well. Add the semolina, cornflour, vanilla, and orange zest, and mix well.

Step 3
Using a ladle, scoop some of the milk mixture and pour it into the egg mixture while stirring vigorously. Repeat this process two more times.

Step 4
Transfer this mixture back into the pot, incorporating it with the milk in the vessel.

Step 5
Place the pot over medium heat and stir until the mixture begins to thicken. When the cream coats the back of a wooden spoon, it is ready. Off the heat, mix in the cold cubed Lurpak butter, stirring until it melts.

Step 6
Pour the mixture into a greased rectangular baking dish (33×25 cm) that has been dusted with semolina, shaking off any excess.

Step 7
Topping: Beat the egg with sugar and water. Pour this mixture over the cream in the baking dish.

Step 8
Bake in a preheated oven at 180°C for about 1 hour. If it starts to brown, cover it with aluminum foil to prevent burning.

Step 9
Once cooled outside the oven, serve with icing sugar and cinnamon, if desired.