Recipe is from chef Frida Johansson of the Embassy of Sweden in Washington, D.C.
Butter and sugar for preparing ramekins
7 dl (about 3 cups) whole milk
1 dl (a little less than 1/2 cup) heavy whipping cream
11/2 dl (about 3/4 cup) semolina flour
11/2 dl (about 3/4 cup) almond flour
10 grams (2 tsps.) butter
1 tbl. raw sugar
1 pinch salt
1 tsp. vanilla sugar
3 tbls. amaretto
1. Preheat oven to 200 degrees C (392 degrees F). Butter and sugar ramekins.
2. Bring milk and cream to a boil. Whisk in semolina, almond flour, raw sugar and salt. Boil mixture, stirring constantly, about 5 minutes, until it becomes a thick paste.
3. Let cool slightly; add vanilla sugar, amaretto and eggs one at a time. Whisk well.
4. Transfer mixture to buttered ramekins and bake 30 minutes. Cool slightly. Sift powdered sugar on top to serve.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved