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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.

45K 3.9/5 based on 14 reviews

Last modified on: December 30^th 2020

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For 4 people, you will need:

1 60 g caster sugar
2 2 tablespoons water
3 500 ml whole milk
4 35 g butter
5 40 g caster sugar
6 125 g semolina
7 100 g Real custard sauce (crème anglaise)
8 75 g raisins
Total weight: 965 grams

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	20 min.	48 min.

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Step by step recipe

Stage 1 - 2 min.

The caramel

Put 60 g caster sugar and 2 tablespoons water into a small saucepan on high heat.

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 500 ml whole milk and add 35 g butter and 40 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 125 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 100 g Real custard sauce (crème anglaise) and mix well.

Stage 9 - 1 min.

Then add 75 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
1,912 Kcal or 8,005 Kj	54 gr	251 gr	76 gr
96 %	21 %	24 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
198 Kcal or 829 Kj	6 gr	26 gr	8 gr
10 %	2 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
478 Kcal or 2,001 Kj	14 gr	63 gr	19 gr
24 %	5 %	6 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Egg, Sulfites

How much will it cost?

For 4 people : 2.35 €
Per person : 0.59 €

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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: Rice pudding with fruit and nuts, Far Normandy-Brittany, Poached eggs with spinach and Comté milk, Pistachio confectioner's custard, Naan, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , European glass, Norman flambéed apples, Confit of quinces in Macvin, Rice pudding (riz au lait), ... All
	Raisins: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, Benoîton, Soft apple cookies, Pecan fruit rolls , Chocolate mendiants, ... All

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