1. Add the milk, sugar, butter, vanilla extract, and salt to a small saucepan and heat up gently while stirring constantly. As soon as the milk begins to boil, add the semolina and stir it in. Let the mixture cook/bubble for about 1 minute, stirring continuously. If the cream of wheat bubbles too much, briefly remove it from the heat and continue stirring to prevent it from boiling over.

2. After the minute, remove the cream of wheat from the heat and let it cool slightly. Stir in the egg yolk, if desired. The egg yolk will make the mixture a little yellower and creamier. Pour into serving glasses and let it cool slightly. Serve warm or cold, as desired. We like to sprinkle a mixture of sugar and cinnamon and some fresh berries on top of the cream of wheat before serving.