Koch De Gries (Sweet flan) Semolina)

Bring the milk to the boil and pour in the semolina sprinkling in gradually, stirring constantly to avoid lumps forming. Cook over moderate heat like polenta, until the mixture is a mixture dense and uniform. Remove from the heat and let it cool completely: the semolina It should be compact but still soft, without liquid areas.

Put theraisins Soak the pasta in warm water until softened. Drain carefully and squeeze gently to remove excess water. Keep the pine nuts ready so they can be incorporated without altering the consistency of the dough.

Beat the butter with the sugar and a pinch of salt until you obtain a smooth cream. Work it the mixture until it appears soft and well combined, with no traces of separated butter or sugar. Then add the egg yolks, incorporating them one at a time until the mixture is smooth.

Add the semolina now cold to the mixture of butter, sugar, and egg yolks. Mix carefully until the fat is evenly distributed and the mixture is smooth and streak-free. Season with grated orange and lemon zest, avoiding the white pith.

Add the mixture to theraisins well-drained and add the pine nuts. Mix gently but evenly, making sure the dried fruit doesn't settle to the bottom. The mixture must remain dense, with raisins and pine nuts distributed throughout the mass.

Whip the egg whites to stiff peaks, until you obtain a white, stable mixture that holds its shape. Incorporate them little by little with a spatula, using bottom-up movements. Proceed without mixing vigorously, so the dough retains air and acquires a softer consistency.

Thoroughly grease a smooth pudding mold with a hole in the center or a baking pan. Distribute the mixture Pour the mixture into the mold and level the surface without pressing it down. The butter should cover the bottom and sides, so the flan can be removed more easily after baking.

Bake in a moderate oven and cook for about an hour, preferably in a double boilerContinue cooking until the flan is firm and the surface appears evenly cooked, without being dry. The moist heat of the bain-marie promotes a soft, even consistency.

Let the flan rest briefly, then serve it warm. Accompany it with jam or with a raspberry sauce or other cooked fruit, known as compote. The creamy, soft texture of the koch harmonizes with the sweeter, slightly tart fruity component.