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. Slideshow: More Gooey Dessert Recipes
How to Make It
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.