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1
Preheat the oven to 350F.
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2
Butter and flour a 9- or 10-inch springform pan, and wrap the outside of the pan with foil (this will ensure that no batter leaks out during the baking process).
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3
In a heavy-bottomed 2-quart saucepan, combine the milk with half the sugar and bring to a boil.
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4
Stir in the semolina and cook over low heat, stirring with a wooden spoon, until thickened (about 10 minutes).
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5
Stir in half the butter and the remaining sugar.
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6
Remove from the heat and cool, stirring now and then.
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7
Stir in the remaining butter, the whole eggs plus 6 yolks, and the vanilla.
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8
In an electric mixer fitted with a whisk, beat the egg whites until stiff but not dry, and fold by thirds into the semolina mixture.
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9
Pour the batter into the prepared pan.
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10
Place the pan in a larger baking dish and add warm water to reach about halfway up the cake pan.
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11
Bake for 1 hour.
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12
Test with a toothpick or skewer to see if the cake is set and the crumb is dry.
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13
Remove from the oven and water bath and cool completely before removing from the pan.
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14
Serve with the creme anglaise and fresh berries or cherries.
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15
Toast the nuts in a 350F oven for a few minutes to dry them out and loosen the skins.
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16
Wrap the nuts in a dish towel and rub off the skins (as much as possible).
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17
When the nuts are cool, grind them very finely.
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18
Place the nuts, milk, and cream in a small saucepan and bring just to the boiling point.
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19
Remove from heat, cover, and let steep for about 30 minutes.
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20
Strain through a fine strainer or cheesecloth and discard the nuts.
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21
Using a 2-quart saucepan set over medium heat, whisk together the sugar, salt, and egg yolks.
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22
In a separate small saucepan, heat the pistachio milk just until it begins to boil, then whisk a small amount into the yolk mixture.
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23
Gradually add the remaining milk, stirring constantly.
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24
Continue to heat the mixture slowly, to just below the boiling point (but do not let it boil), until it thickens and coats the back of a wooden spoon.
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25
Remove the pan from the heat, stir in the almond extract, and continue to stir for a few minutes.
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26
Strain the custard into a bowl and set aside or refrigerate until ready to use.
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27
To serve, spoon a generous pool of the custard onto a small dessert plate and top with a slice of the cake.
