Curd pudding

Ingredients

• 4 · Large eggs
• 2 tbsp · Sugar
• 1 tsp · Vanilla sugar
• 1 tsp · Salt
• 100 g · Semolina
• 130 ml · Milk
• 2 tsp · Baking powder
• 600 g · 9 % curd
• 1 tsp · Butter
• 1+ tbsp · Breadcrumbs

Process

1. Preheat your oven to 190ºC (~374ºF);
2. In a bowl, crack eggs, add sugar, vanilla sugar and salt. Using a mixer, whisk until thick foam forms;
3. Optional. If the curd you have is in a block, loosen it up and break it into smaller pieces;
4. To the mixture, add semolina, milk, baking powder and broken-up curd. Mix well until everything is consistent and curd pieces are small;
5. Select a baking dish that allows you to spread the mixture evenly without overfilling it too much (see notes);
6. Grease the baking dish with butter and sprinkle breadcrumbs to cover all sides;
7. Fanless ovens. Bake the pudding for 35–40 minutes until the top is golden brown;
8. Fan ovens. Bake the pudding for 25 minutes, then turn on the fan and bake for additional 10 minutes;
9. Serve with yogurt, fruits, etc.

Notes

• My mom likes to say that the poured-out mixture shouldn't rise more than 4 cm (~1.5 in) in the dish.