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 4 people, you will need:
- 1
1⁄3 cup caster sugar - 2
2 tablespoons water - 3
2 cups + 2 tablespoons whole milk - 4
2 ½ tablespoons butter - 5 3 tablespoons caster sugar
- 6
2⁄3 cup semolina - 7
½ cup Real custard sauce (crème anglaise) - 8
1⁄3 cup raisins
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 cups + 2 tablespoons whole milk and add 2 ½ tablespoons butter and 3 tablespoons caster sugar. Put on high heat.Stage 5 - 10 min.
Bring to the boil.
Stage 6 - 2 min.
Take off the heat and add 2⁄3 cup 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 ½ cup Real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 1⁄3 cup 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 |
| 1,528 Kcal or 6,397 Kj | 38 gr | 216 gr | 56 gr |
| 76 % | 15 % | 20 % | 9 % |
| 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 4 people : 2.35 €
- 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: Chantilly rice pudding, Gratin Dauphinois, Leek and celery soup, Cramique, Indian rice pudding, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, European glass, Confit of quinces in Macvin, Bavaroise cream, Pistachio panna cotta with custard, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Pains briochés aux raisins, Tyrolean apple crumble, Pecan fruit rolls , Frozen Nougat, ... All |
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