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
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
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 1 litre whole milk and add 70 g butter and 80 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 250 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 200 g Real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 150 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: Celery soup bourguignonne style, Elsa's Comtoise galette, Potimarron and leek soup, Rice pudding (riz au lait), Milk rolls, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, Sautéed pears with custard and orange syrup , Pears and caramelised walnut samosas , Apple Tatin Terrine, Warm apple feuillantines, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Kugelhof for Nanou, Soft apple cookies, Indian rice pudding, Pains briochés aux raisins, Raisin breads (pains aux raisins), ... All |
Other recipes you may also like
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.204K 14 2 hours 44 min. November 13th 2011
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.317K 14 40 min. February 21th 2011
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.260K3.9 46 min. February 21th 2011
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.487K5 49 min. July 27th 2013
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.