Name: Semolina Pudding with Fresh Berries
Yield: Makes 8 servings
Ingredients: 4 cups whole milk; 1 1/2 tablespoons finely grated orange zest (from 1/2 medium orange); 1 teaspoon finely grated lemon zest (from 1/2 medium lemon); 1 vanilla bean, split lengthwise; 1 cup semolina flour (pasta flour), plus additional for dusting baking dish; 5 large egg yolks, room temperature; 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes; 5 large egg whites, room temperature; 1 cup sugar; 4 cups (from about 1 1/2 to 2 pounds, picked over) strawberries, hulled and thinly sliced lengthwise

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. For this Summer dessert, Chef Barber suggests experimenting with any seasonal berry.

Cook's note:

The pudding is best served within a few hours, unrefrigerated. However, it can be refrigerated for several hours or overnight. Bring it to room temperature before serving.

Recipe notes

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