Semolina Pudding (with Caramel!)

⭐️ Why You Should Try This Recipe

• Incredibly quick and simple. This pudding takes no longer than 15 minutes to prepare and 6 ingredients! Thanks to the use of fine semolina, it needs just 6 minutes to cook.
• Creamy and tender. While the texture of this pudding is soft and delicate, it still retains its shape when flipped over a plate. Perfect for a fancy-looking dessert!
• Loaded with flavor. Infused with plenty of vanilla and coated with a sweet and nutty caramel sauce, this dessert is so decadent!

📘 What is Semolina Pudding

Semolina pudding is a dessert prepared with fine semolina cooked in milk and sugar. The origin of semolina pudding is still unclear as many countries have their own way of preparing it. This recipe is based on a French semolina pudding called “gâteau de semoule”.

🥛 Ingredient Notes

Here is what you will need:

• Semolina – Use fine semolina, not to be confused with semolina flour.
• Sugar – Since we will make caramel, I recommend using granulated white sugar. Do not use coconut sugar, as it would completely change the flavor of the pudding.
• Milk – You can use any milk as long as it is unsweetened. I went with almond milk, but soy, cashew, or oat milk will work.
• Vanilla extract – Use a high-quality vanilla extract for a fresh and delicious flavor. If you want even more vanilla flavor, replace half the sugar with vanilla sugar!
• Coconut cream – While optional, coconut cream adds creaminess to the pudding.
• Butter – Stirring a tablespoon of vegan butter at the end of cooking brings a rich and buttery aroma.

Note: While some recipes call for eggs, I didn’t use any here to keep this recipe vegan.

🍮 How to Make Semolina Pudding

This surprisingly easy recipe consists of just two steps: making the caramel and the pudding. To make the caramel:

1. Melt the sugar. Add the sugar and water to a light-bottom saucepan and heat it over low-medium heat.
2. Caramelize the sugar. Keep heating until the sugar starts to bubble. It will start to turn into a golden brown color. Remove from heat as soon as the caramel has reached an amber color.
3. Transfer to ramekins. Finally, divide the caramel between ramekins and tilt each one to spread the caramel into a thin and even layer.

The final step consists of preparing the semolina pudding. To do so:

1. Combine the ingredients. Add the milk, coconut cream, sugar, vanilla extract, and semolina to a saucepan.
2. Cook the semolina. Heat over medium heat, constantly whisking, for about 6 minutes or until it thickens slightly. Stir in the vegan butter.
3. Transfer to ramekins. Finally, transfer the semolina pudding to the ramekins containing the caramel. Cover with plastic wrap and let them cool for about 1 hour before transferring them to the refrigerator.

📔 Tips

• Add the semolina to cold milk. As opposed to some recipes that recommend adding semolina to boiling milk, I advise against using this method. When adding semolina to hot milk, it will clump, and you won’t get a smooth and even texture. Adding semolina to cold milk and constantly whisking until it boils gives the best results.
• Cover with plastic wrap to the touch. To prevent a crust from forming on top, cover the top of the pudding with plastic wrap, making sure it is in contact.
• Let it chill. This pudding tastes much better after a minimum of 8 hours in the refrigerator. It allows the caramel to melt completely and infuse the pudding.
• Add flavor! You can flavor this pudding by adding spices like cinnamon and cardamom or dried fruits like raisins, chopped dates, or dried figs!
• Adjust the consistency. This recipe yields a pudding that can hold its shape so you can flip it on a plate (with the caramel on top). If you prefer a pudding with a creamier consistency, only use 4 tablespoons of semolina instead of 6.

💬 FAQ

🇫🇷 More French-Inspired Desserts

• Vegan Creme Caramel
• French Rum Baba
• Classic Apple Tarte Tatin
• Vegan Crème Brûlée

Let me know in the comments if you try this recipe!