French Semolina Cake

In a medium heavy-bottomed saucepan, heat 1 cup (240 grams) milk over medium-high heat just until bubbles begin to form around sides of pan, 5 to 7 minutes. (Do not boil.)

In a medium bowl, whisk together semola, salt, and remaining 1 cup (240 grams) milk until well combined. Add semola mixture to hot milk in pan. Cook over medium-high heat, whisking constantly, until mixture is thickened and begins to bubble, 5 to 6 minutes. Remove from heat, and whisk in butter until melted and well combined.

In a small bowl, whisk together egg yolk, 3 tablespoons (36 grams) sugar, and vanilla bean paste until light and frothy, about 2 minutes. Add 1 cup (240 grams) hot semola mixture, 2 tablespoons (about 30 grams) at a time, whisking constantly until well combined. Add egg yolk mixture to remaining semola mixture in pan, stirring until well combined. Strain mixture through a fine-mesh sieve into a medium heatproof bowl, discarding solids. Cover with plastic wrap, pressing wrap directly onto surface of mixture to prevent a skin from forming. Refrigerate until completely cooled, about 1 hour.

Preheat oven to 350°F (180°C). Spray 5 (4-inch) brioche à tête pans with baking spray with flour.

In another small bowl, beat egg white with a hand mixer fitted with a whisk attachment at medium speed until frothy; with mixer on medium speed, slowly add remaining 3 tablespoons (36 grams) sugar. Increase mixer speed to high, and beat until medium peaks form. Fold egg white mixture into cooled semola mixture in two additions. Divide batter among prepared pans (about ½ cup or 115 grams each). Gently tap pans on a kitchen towel-lined counter to spread batter. Place brioche à tête pans on a baking sheet.

Bake until an instant-read thermometer inserted in center register 180°F (82°C), 15 to 20 minutes. Let cool in pans on a wire rack for 1 hour. Refrigerate until cold and set, about 4 hours, or up to overnight.

Invert cooled cakes onto serving plates; top with Crème Anglaise and preserves. Refrigerate in an airtight container for up to 3 days.

In a medium saucepan, heat milk, 3 tablespoons (36 grams) sugar, vanilla bean paste, and salt over medium-low heat, stirring frequently, just until steaming. (Do not boil.)

In a medium bowl, whisk together egg yolks and remaining 3 tablespoons (36 grams) sugar. Slowly add half of hot milk mixture, whisking constantly. Whisk egg yolk mixture into remaining hot milk mixture in pan. Cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 180°F (82°C).

Strain mixture through a fine-mesh sieve into a medium heatproof bowl, discarding solids. Cover with plastic wrap, pressing wrap directly onto surface of mixture to prevent a skin from forming. Refrigerate until cold, at least 4 hours, or up to overnight. Refrigerate in an airtight container for up to 4 days.