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.
45K 3.9/5 based on 14 reviews
Last modified on: December 30th 2020
Keywords for this recipe:For 24 people, you will need:
- 1
360 g caster sugar - 2
12 tablespoons water - 3
3 kgs whole milk - 4
210 g butter - 5 240 g caster sugar
- 6
750 g semolina - 7
600 g Real custard sauce (crème anglaise) - 8
450 g raisins - Total weight: 5,790 grams
How long will 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 3 kgs whole milk and add 210 g butter and 240 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 750 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 600 g Real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 450 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 |
| 11,473 Kcal or 48,035 Kj | 326 gr | 1,508 gr | 458 gr |
| 574 % | 125 % | 142 % | 69 % |
| 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 % |
How much will it cost?
- For 24 people : 14.11 €
- 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: Chocolate and vanilla crème brûlée, Cannelés, Auvergne gratin, Celeriac and mushroom gratin, Sandwich bread, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Individual charlottes with morello cherries, Pistachio panna cotta with custard, Bavaroise cream, Pears and caramelised walnut samosas , ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Pains briochés aux raisins, You should not add raisins to recipes dry , Raisin breads (pains aux raisins), Tyrolean apple crumble, Cramique, ... All |
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