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.
12K 6 4.2
Last modified on: December 30th 2020
Keywords for this recipe:PuddingSemolinaChildhoodRice puddingCustardRaisinsCaramelToffeeFor 8 people, you will need:
- 0
120 g caster sugar - 1
4 tablespoons water - 2
1 litre whole milk - 3
70 g butter - 4 80 g caster sugar
- 5
250 g semolina - 6
200 g Real custard sauce (crème anglaise) - 7
150 g raisins - Total weight: 1,930 grams
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 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,056 Kcal or 12,795 Kj | 77 gr | 433 gr | 113 gr |
| 153 % | 30 % | 41 % | 17 % |
| 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?
Source
Home made.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Gratin Comtois, Potimarron and celeriac autumn soup, Peach and verbena feuilleté, Lime confectioner's custard (pastry cream), Rice pudding with fruit and nuts, ... 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, Individual charlottes with morello cherries, Rice pudding (riz au lait), Confit of quinces in Macvin, Norman flambéed apples, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, Chocolate cereal bars, 3-fruit brioche loaf, Panettone, Dublin fruit scones, ... All |
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