Semolina Flammeri

Keep the egg white chilled until whipping; it's more stable when cold.

Heat slowly and stir occasionally to prevent the milk from sticking to the pan.

Pour the semolina in steadily while stirring to avoid lumps.

Scrape out the seeds from the pod and stir them in if they haven't dissolved yet.

If the mixture is very hot, temper the yolk first by stirring in 2–3 tablespoons of the hot mixture, then return everything to the pot to prevent the yolk from curdling.

Fold briefly and gently so the flammeri stays especially airy.

Rinsing with cold water helps the flammeri release more easily when unmolding.

Cover while cooling to prevent it from absorbing odors from the refrigerator.

To unmold, dip the ramekin briefly in warm water and loosen the edge with a knife.