Instructions:
Start by hydrating the raisins in the rum lying in a little water for at least 30 minutes.
Heat the milk with the sugar and vanilla sugar. Add the semolina and cook for a few minutes until it thickens. Add the butter and stir to melt.
Out of the fire, once the preparation has a little tougher add the eggs and egg yolk to omlette and then the drained raisins and candied orange dice. Preheat the oven to 180oC (rotating heat, 2nd grid). Prepare a liquid caramel by following the instructions in the ingredients (or take a commercial caramel if you are afraid to get burned). Put a little bit of a charlotte mold and pour the preparation over it. Bake for about 30 minutes. Cool a little to solidify before unmolding and then serve warm or cold according to your tastes, accompanied by more liquid caramel.
ADVERTISEMENT
