Reduce heat to a simmer and slowly add the semolina, while continually stirring ... Place back on a low heat and stir until the custard thickens. Remove from the heat (discard vanilla pod if ...

Loosen the semolina custard with a spoonful of the egg whites ... Add the orange slices to the syrup, then set aside. Allow the pie to cool to room temperature before releasing from the tin.

From the classic French crème brûlée with its caramelized sugar crust to the American egg custard pie and the crispy, semolina-wrapped Greek galaktoboureko, custard is the extra touch of sugary ...