Raisin semolina

• 70 g golden raisins
• 50 mL brown rum
• ½ L milk
• 60 g sugar
• 1 vanilla pod
• 70 g fine or medium semolina
• 2 eggs
• Liquid caramel

Marinate the raisins in the rum. In a saucepan, heat the milk, sugar and vanilla pod split lengthwise and scraped over low heat. Add the semolina and thicken for 10 min stirring constantly.

Leave the mixture to cool and add the lightly beaten eggs and drained raisins. Drizzle a little caramel into each pot and then pour the semolina preparation to 2 cm from the rim.

Fill the base of the appliance with water up to the max level. Cook them for 15 min in dairy dessert mode.