Steps
1. In a saucepan, bring the milk to a gentle simmer over medium heat.
2. Gradually whisk in the semolina and sugar, stirring continuously to prevent lumps.
3. Cook for about 5-7 minutes until the mixture thickens, then reduce the heat.
4. In a separate bowl, whisk the egg. Slowly add a few spoonfuls of the hot semolina mixture to temper the egg.
5. Stir the tempered egg back into the saucepan, mixing well.
6. Cook for an additional 2-3 minutes until the pudding is creamy and smooth.
7. Remove from heat and let cool slightly before serving. You can enjoy it warm or chilled.