Caramel semolina pudding with raisins
Semolina pudding, like rice pudding, is a throwback to another era – time to rediscover its delights!
This is an updated version, with a caramel sauce and raisins. Its smooth, creamy texture comes from the custard added towards the end.
This is an updated version, with a caramel sauce and raisins. Its smooth, creamy texture comes from the custard added towards the end.
42K 14 3.9
Last modified on: December 30th 2020
Keywords for this recipe:For 16 people, you will need:
- 1
240 g caster sugar - 2
8 tablespoons water - 3
2 litres whole milk - 4
140 g butter - 5 160 g caster sugar
- 6
500 g semolina - 7
400 g Real custard sauce (crème anglaise) - 8
300 g raisins - Total weight: 3,860 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 28 min. | 20 min. | 48 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 2 min.
Stage 2 - 10 min.
Make a light caramel.
Stage 3 - 5 min.
Divide the caramel between the ramekins and leave to cool.
Stage 4 - 3 min.
The semolina
Choose a large, non-stick saucepan. Pour in 2 litres whole milk and add 140 g butter and 160 g caster sugar. Put on high heat.Stage 5 - 10 min.
Bring to the boil.
Stage 6 - 2 min.
Take off the heat and add 500 g semolina (fine grade).
Stage 7 - 3 min.
Whisk until it thickens to a purée-like texture, not too thick.
Stage 8 - 2 min.
Making the puddings
Add 400 g Real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 300 g raisins.
Stage 10 - 2 min.
Mix one last time.
Stage 11 - 8 min.
Divide the semolina mixture between the ramekins, leave to cool, then refrigerate at least overnight to allow the caramel in the bottom to liquefy.
Stage 12
Serve in the ramekin (as a quick dessert for children, for example), or turned out on a small plate.
Remarks
You can soak the raisins in rum or another alcohol of your choice, but this is not essential.
Keeping
Several days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6,113 Kcal or 25,594 Kj | 153 gr | 865 gr | 226 gr |
| 306 % | 59 % | 82 % | 34 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 158 Kcal or 662 Kj | 4 gr | 22 gr | 6 gr |
| 8 % | 2 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 382 Kcal or 1,599 Kj | 10 gr | 54 gr | 14 gr |
| 19 % | 4 % | 5 % | 2 % |
How much will it cost?
- For 16 people : 9.41 €
- Per person : 0.59 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and celeriac autumn soup, Paris flan filling, Coconut-vanilla cream for Elsa , Far Normandy-Brittany, Polenta with beetroot tops, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: European glass, Norman flambéed apples, Rice pudding (riz au lait), Apple Tatin Terrine, Bavaroise cream, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Frozen Nougat, You should not add raisins to recipes dry , Soft apple cookies, Little apple turnovers with almonds and raisins, 3-fruit brioche loaf, ... All |
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.608K 24.4 2 hours 34 min. June 26th 2019
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.6M 714.6 2 hours 38 min. October 3rd 2019
Tartiflette
A personal version of a classic recipe from Savoy.585K 14.6 1 hour 27 min. September 16th 2019
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.893K 34.3 7 hours December 30th 2019
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".356K4 47 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-19)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.