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 8 people, you will need:
- 1
0 kg 4 g caster sugar - 2
4 tablespoons water - 3
0 litre 2 ml whole milk - 4
0 kg 2 g butter - 5 0 kg 2 g caster sugar
- 6
0 kg 8 g semolina - 7
0 kg 7 g Real custard sauce (crème anglaise) - 8
0 kg 5 g raisins
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 0 litre 2 ml whole milk and add 0 kg 2 g butter and 0 kg 2 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 0 kg 8 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 0 kg 7 g Real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 0 kg 5 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 |
| 3,824 Kcal or 16,010 Kj | 109 gr | 503 gr | 153 gr |
| 191 % | 42 % | 47 % | 23 % |
| 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 8 people : 4.70 €
- 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: Gratin Comtois, Bourguignon potatoes , Quiche filling mixture, Rice pudding with chestnuts and poached pears, Vanilla ice cream, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, European glass, Apple Tatin Terrine, Pistachio panna cotta with custard, Rice pudding (riz au lait), ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Pecan fruit rolls , Raisin breads (pains aux raisins), Little apple turnovers with almonds and raisins, Cramique, Chocolate mendiants, ... All |
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.591K 14.6 1 hour 27 min. September 16th 2019
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.303K 14.5 1 hour 35 min. October 13th 2010
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...263K 13.9 1 hour 14 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a 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.