Caramel Semolina Pudding
This delightful Caramel Semolina Pudding is a warm, creamy dessert that evokes nostalgia and comfort, perfect for any rainy afternoon or cozy night in.
Ingrédients
Pudding Base
- 1 cup semolina (suji) Brings delightful texture to the pudding.
- 1 cup milk Whole milk works best, but almond or oat milk can be used.
- 1 cup sugar Brown sugar can be used for a caramel-like depth.
- 1/2 cup unsalted butter Lightly salted if preferred for toasty flavor.
- 1 cup water Can consider using broth for savory twists.
- 1 teaspoon vanilla extract Essential for flavor.
- 1 pinch salt Balances sweetness.
Finishing Touches
- to taste Caramel sauce For drizzling before serving.
Instructions
Preparation
- Melt the butter in a medium-sized pan over medium heat.
- Add the semolina to the melted butter and roast until golden brown, stirring continuously.
- In another pot, heat the water and milk until boiling.
- Gradually pour the boiling milk-water mixture into the roasted semolina, stirring continuously to avoid lumps.
- Add sugar, vanilla extract, and a pinch of salt. Stir until sugar dissolves and mixture thickens.
- Transfer the mixture into a greased pudding mold and allow to cool to room temperature.
- Refrigerate or freeze until set, typically a couple of hours.
- Run a knife around the edges and invert onto a plate. Drizzle with warm caramel sauce before serving.
Notes
Roast semolina carefully to avoid burning. Ensure to stir continuously to prevent lumps.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g
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