Let’s return with our hearts to the kitchens of the past, when the aroma of simple and genuine sweets enveloped homes like a hug. The semolina and raisin flan without oven is a true dive into memories.
A snack that speaks of the loving hands of our grandmothers, always ready to create magic with few ingredients.
Soft, sweet, and rich in tradition, this dessert is a celebration of simplicity that warms the heart, an invitation to rediscover the pleasure of savoring authentic moments.
Semolina flan has roots intertwined with the history of traditional flan, a dessert dating back to the Roman Empire.
The term “flado” in Old German meant “flat cake”, and initially, the flan was a savory dish, often prepared with meat or fish.
Over time, the Romans began to sweeten it with honey, turning it into a beloved dessert. During the Renaissance, the flan spread throughout Europe, assuming regional variations. In Spain, for example, it was enriched with caramel, while in Mexico it further evolved with flavors like coffee and chocolate.
With its creamy texture and delicate flavor, it is a reinterpretation of this tradition, often linked to homemade kitchens and recipes passed down by grandmothers.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 287.03 (Kcal)
- Carbohydrates 55.49 (g) of which sugars 35.43 (g)
- Proteins 7.60 (g)
- Fat 4.57 (g) of which saturated 2.57 (g)of which unsaturated 1.78 (g)
- Fibers 1.34 (g)
- Sodium 11.23 (mg)
Indicative values for a portion of 168 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Semolina and Raisin Flan without Oven
- 3 1/3 cups whole milk
- 1/2 cup granulated sugar
- 1/2 cup raisins
- 1 1/4 cups semolina
- 1 egg (large)
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 3 1/2 tbsp water
Steps
First, prepare the caramel by melting the sugar in the water in a saucepan over low heat.
After a few moments, you’ll see the caramel take on its amber color, then turn off the heat and pour it into a 9.5-inch loaf pan to cover the bottom and sides.
Let it solidify and cool.
Soak the raisins in warm water.
In a saucepan, mix the milk, egg, and sugar with a whisk until combined.
Place the saucepan on the heat and continue stirring until the mixture comes to a boil.
Gradually add the semolina and vanilla extract, and continue stirring with the whisk until it comes to a boil.
In 5 or 6 minutes, it will reach the right thick consistency. Add the drained raisins and mix to combine.
Pour the semolina into the loaf pan, smooth the surface, and let it cool at room temperature.
Then place it in the refrigerator for a couple of hours.
Unmold it onto a serving plate, letting the caramel fall, which will have turned liquid in the meantime.
Tips and Variants
You can soak the raisins in grappa or rum if the semolina flan is not intended for children.
If you prefer, you can replace the vanilla with grated lemon zest.
The longer it rests in the refrigerator, the more delicious and creamy it becomes.
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