In a pot, heat the milk until it starts to steam. Add the semolina and sugar, whisking continuously until the cream thickens and achieves a velvety texture.
Remove from the heat and add the lightly beaten eggs along with the zest and vanilla, stirring well to incorporate. Pour the mixture into an oiled or buttered baking tray and bake in a preheated oven at 180°C for approximately 30–40 minutes, until the surface is golden brown.
Allow it to rest for a while and serve lukewarm or cold, sprinkled with cinnamon.
Remove from the heat and add the lightly beaten eggs along with the zest and vanilla, stirring well to incorporate. Pour the mixture into an oiled or buttered baking tray and bake in a preheated oven at 180°C for approximately 30–40 minutes, until the surface is golden brown.
Allow it to rest for a while and serve lukewarm or cold, sprinkled with cinnamon.
