“The Semolina Pudding with Caramel is much more than a simple dessert: it’s the authentic taste of family traditions coming back to the table in an indulgent and tempting guise.
Forget uncertain textures: this version has been crafted for those who love a firm dessert, with a flawless structure — just like a crème caramel — but with that superfine, velvety grain that only semolina can provide.
Imagine sinking your spoon into a dense, lemon-scented heart, completely wrapped in a slow, amber caramel drip sliding down the sides of the dessert.
It’s a dessert that wins you over with its balance between rustic and refined, perfect to present at the center of the table to amaze your guests with the simplest of ingredients. Are you ready to discover the secret to getting it perfect on the first try?”
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients Semolina Pudding with Caramel
- 4 1/4 cups milk (for extra creaminess)
- 1 cup + 1 tbsp semolina
- 3/4 cup granulated sugar
- 3 eggs
- 3 tbsp butter
- vanilla flavorings (or grated zest of 1 organic lemon, or one packet of vanillin)
- 1 pinch salt
- 3/4 cup granulated sugar (for the caramel)
- 2 tbsp water (for the caramel)
Tools Semolina Pudding with Caramel
- Pentola
- Frusta
- Pentolino
- Bilancia digitale
- Grattugia per agrumi
- Stampi
- Stampo
Steps Semolina Pudding with Caramel
I served this pudding just last night to my guests and the result was incredible: it disappeared in an instant amid compliments from everyone! What impressed them the most was the texture: firm, elegant, yet with that old-fashioned flavor that warms the heart.
It proves that with simple ingredients you can create a truly unforgettable end to a meal. Try it and you’ll see it will become your secret weapon!”
“And here’s how to make it step by step.”
Preparing the Caramel
Place 3/4 cup of sugar and 2 tbsp of water in a small heavy-bottomed saucepan.Cook over medium heat without ever stirring: just shake the pan gently until the sugar turns a deep amber color.
Immediately pour the hot caramel into the bottom of your mold (or individual ramekins), turning it to coat the sides as well. Let it harden.
Cooking the Semolina
In a large saucepan, pour the 4 1/4 cups of milk with the 3/4 cup of sugar, a pinch of salt and the lemon zest. Bring just to a simmer.When the milk is very hot, pour the 1 cup + 1 tbsp of semolina in a slow stream. Immediately whisk with a hand whisk to prevent lumps.
Cook over low heat for about 10-12 minutes, stirring continuously until the mixture becomes very thick and full-bodied.
Remove from the heat, add the 3 tbsp of butter and the vanilla extract. Stir until the butter is fully absorbed.
The Final Touch and Resting
Allow the mixture to cool slightly for a few minutes, then fold in the 3 eggs previously beaten, mixing well with the whisk until you obtain a smooth, even cream.Pour everything into the mold over the caramel. Level the surface with a spoon.
Let cool at room temperature, then transfer to the refrigerator for at least 4-6 hours.
The trick to unmolding: Before serving, run the blade of a wet knife around the edges of the mold and invert with a sharp flip onto a serving plate.
For the “Vegan” version
Substitute: Milk with almond or soy milk.
Butter with coconut oil or vegan margarine.
Eggs with a pinch of agar-agar to keep a firm structure.If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave a like. See you there, Ivana.
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Tips and Variations
No Lumps: If you notice small lumps after adding the semolina, don’t worry! Use an immersion blender for a few seconds before adding the eggs: you’ll get a silky-smooth texture.
If the pudding struggles to release from the mold, immerse the bottom of the container in hot water for 30 seconds. The caramel will soften slightly and the dessert will slide onto the plate without breaking.
Indulgent Variations
Chocolate Version: Add about 1/3 cup of dark chocolate chips (approx. 50 g) to the semolina mixture only when it has cooled slightly (before baking or refrigerating), so they don’t melt completely.
Exotic Touch: Replace half of the milk with coconut milk and garnish with toasted coconut flakes.
Orange-Scented: Replace the lemon zest with orange zest and add a tablespoon of Strega liqueur or Grand Marnier for a more intense, grown-up aroma.
Storage
How can I store this dessert?
The Semolina Pudding with Caramel keeps perfectly in the refrigerator for 2-3 days, stored in an airtight container or covered with plastic wrap to prevent it from absorbing odors from other foods.
Note: It is not recommended to freeze it, as the thermal shock would damage the compact texture of the semolina and the fluidity of the caramel.
