Best 4 Grießbrei German Semolina Pudding Recipes

GRIEßBREI (GERMAN SEMOLINA PUDDING)

Steps:

• In a saucepan mix milk, sugar and vanilla.
• Bring milk to a boil being careful not to burn it. Reduce heat to medium.
• Using a wire whisk stir in semolina and simmer for 5 minutes until semolina has thickened lightly.
• Remove from heat, fill into serving bowls and allow to chill until completely set. You can also eat this lukewarm, when it is still creamy.
• Serve with compote of your choice, cream or cinnamon-sugar.

GERMAN SEMOLINA PUDDING RECIPE (GRIEßBREI)

Steps:

• Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well.In a medium pot combine milk (leaving about 2 tablespoons milk behind), vanilla sugar that you just made and semolina flour and bring to a boil, while stirring continuously. Once the pudding starts to bubble reduce the heat to the lowest heat on your stove and let cook for 5 minutes, covered.
• In the meantime time separate the egg. Mix the egg yolk with the milk that you previously kept aside. Add a pinch of salt to the bowl with egg white and beat until stiff. Add the egg yolk milk mixture to the pot, followed by butter and stir well. Then fold in egg white. Increase the heat just a little bit and let cook for about 3 minutes. After 3 minutes switch off the stove and let stand for 2 minutes, covered before serving. The pudding tastes both warm and cold great!

GERMAN SEMOLINA PUDDING

Steps:

• In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.

OMA'S CREAM OF WHEAT PUDDING (GERMAN GRIESBREI)

Steps:

• Using a heavy saucepan so as not to scorch the milk, bring the milk & salt just to a boil.
• Gradually stir in the cream of wheat, whisking (Mom used a wooden spoon) until well blended.
• Return to a boil. Reduce heat to low; simmer uncovered, 2 1/2 minutes or until thickened, stirring frequently.
• Meanwhile, beat eggs well with a fork in a glass measuring cup.
• Add about one tablespoon of thickened hot porridge to the beaten eggs and stir well to combine. Add one more tablespoon of the hot porridge to the egg mixture; stir well.
• Gradually add the egg mixture into the pot of hot porridge, stirring well to combine.
• Remove from heat and stir in the lemon juice.
• Let cool slightly before serving.
• Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice.