Caramel semolina pudding with raisins

A recipe from cooking-ez.com

For 8 people, you will need:

• 1 120 g caster sugar
• 2 4 tablespoons water
• 3 1 litre whole milk
• 4 70 g butter
• 5 80 g caster sugar
• 6 250 g semolina
• 7 200 g real custard sauce (crème anglaise)
• 8 150 g raisins
• Total weight: 1,930 grams

Times:

Preparation	Cooking	Start to finish
30 min.	20 min.	50 min.

Step by step recipe

1	The caramel Put 120 g caster sugar and 4 tablespoons water into a small saucepan on high heat.
2	Make a light caramel.
3	Divide the caramel between the ramekins and leave to cool.
4	The semolina Choose a large, non-stick saucepan. Pour in 1 litre whole milk and add 70 g butter and 80 g caster sugar. Put on high heat.
5	Bring to the boil.
6	Take off the heat and add 250 g semolina (fine grade).
7	Whisk until it thickens to a purée-like texture, not too thick.
8	Making the puddings Add 200 g real custard sauce (crème anglaise) and mix well.
9	Then add 150 g raisins.
10	Mix one last time.
11	Divide the semolina mixture between the ramekins, leave to cool, then refrigerate at least overnight to allow the caramel in the bottom to liquefy.
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.

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