|1 cup milk|
|1 cup heavy cream|
|6 tbsp fine semolina|
|1/2 cup sugar|
|1/2 tsp vanilla extract|
|2 tbsp sweet butter • room temperature|
|3 tbsp sweet butter • melted|
| non-stick vegetable spray|
|8 sheet phyllo dough no. 7|
Pre-heat a convection oven to 325°F (350°F for a standard oven).
Add the milk and cream to a heavy bottomed pot, and scald over high heat. Remove the pot from the heat and add both the semolina and salt. Using a whip, whisk well until it becomes a little thick and creamy, and no lumps remain. Set aside.
In a stainless steel bowl, whip the eggs, sugar and vanilla together for 2-3 minutes until it becomes thick and is a pale yellow color.
Spoon about one third of the creamy semolina mixture into the egg mixture and whisk to incorporate. Add that to the semolina mixture, whisk well, and then whisk in the butter, mixing until smooth. Using a rubber spatula, scrape all of the custard into a clean bowl and refrigerate one hour or until cool.
Meanwhile, spray eight 4oz. aluminum or ceramic ramekins with non-stick vegetable spray. Lay a sheet of phyllo out onto a clean work surface and brush with melted butter to cover completely.Fold the sheet in half and place into the ramekin (be sure to press into the corners and the sides, being careful not to break the phyllo). Repeat the process for the remaining ramekins. Using a ladle, fill the molds two-thirds with the cooled custard. Fold the phyllo dough up over the custard into a package, lifting and twisting it into a ribbon shape on top of the ramekin, pulling the edges and shaping them as you twist.
Bake for 15 minutes; remove from oven and rest at room temperature for 15 minutes.