Caramel semolina pudding with raisins

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
30 min.	20 min.	50 min.

Step by step recipe

• 1:

  The caramel

  Put 120 g caster sugar and 4 tablespoons water into a small saucepan on high heat.
• 2: Make a light caramel.
• 3: Divide the caramel between the ramekins and leave to cool.
• 4:

  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.
• 5: Bring to the boil.
• 6: Take off the heat and add 250 g semolina (fine grade).
• 7: Whisk until it thickens to a purée-like texture, not too thick.
• 8:

  Making the puddings

  Add 200 g Real custard sauce (crème anglaise) and mix well.
• 9: Then add 150 g raisins.
• 10: Mix one last time.
• 11: Divide the semolina mixture between the ramekins, leave to cool, then refrigerate at least overnight to allow the caramel in the bottom to liquefy.
• 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.

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