Recipes Semolina Budino Be the first to rate & review! This comforting, not-too-sweet pudding is pastry chef Lisa Donovan's ode to the spoon bread in M.F.K. Fisher's classic How to Cook a Wolf. By Lisa Donovan Lisa Donovan Instagram Twitter Website Lisa Donovan is a James Beard Award-winning writer and chef who has redefined what it means to be a Southern baker as the pastry chef to some of the South's most influential chefs.Expertise: baking, pastry, foodways, social justice.Experience: Lisa Donovan has been formative in developing, writing, and establishing a technique-driven, historically rich narrative of traditional Southern pastry in restaurants across the country and in print. She is a regular contributor to Food & Wine and has been a featured speaker at René Redzepi's globally renowned MAD Symposium, discussing the culture and responsibilities of restaurants. Lisa centers her work on advocacy and education. Her recipes and writing have appeared in The New York Times, The Washington Post, Eater, Literary Hub, and Saveur. She is the author of Our Lady of Perpetual Hunger, which earned her a Les Dames d'Escoffier International M.F.K. Fisher Prize in 2021. Food & Wine's Editorial Guidelines Updated on January 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 35 mins Total Time: 1 hrs 10 mins Yield: 12 Ingredients 4 tablespoons unsalted butter, melted, plus more for greasing 5 cups whole milk 3/4 cup honey 1/8 teaspoon kosher salt 1 cup semolina 3 large egg yolks 2 large egg whites Roasted pears and sweetened mascarpone, for serving Directions Preheat the oven to 350°. Butter twelve 4-ounce ramekins and arrange them on a baking sheet. In a medium saucepan, warm the milk with the honey and salt over low heat, stirring, just until the honey dissolves. Slowly whisk in the semolina. Cook, whisking constantly, until the mixture thickens to a porridge consistency, 8 to 10 minutes. Remove from the heat and whisk in the 4 tablespoons of melted butter. In a heatproof medium bowl, whisk the egg yolks. While whisking constantly, slowly drizzle in 2 cups of the semolina pudding and whisk until incorporated. Whisk in the remaining pudding. In a medium bowl, beat the egg whites until medium-stiff peaks form. Fold the whites into the pudding. Spoon the semolina pudding into the prepared ramekins. Bake until golden and set, about 30 minutes. Serve warm with roasted pears and sweetened mascarpone. Rate it Print