Creamy Semolina Pudding in Creme Brulee Style
3 servings
20 minutes
Creamy semolina pudding in the style of crème brûlée is a delicate treat that combines the airy texture of semolina porridge with a caramelized crispy crust like classic French crème brûlée. Its history is linked to traditional European desserts where simple ingredients are transformed into exquisite delights. The vanilla aroma adds a special elegance, while the subtle combination of cream and milk makes the taste soft and harmonious. This pudding is perfect for a cozy evening when you want to indulge in something refined. Serving it chilled allows you to enjoy the contrast between the warm caramel layer and the cool, velvety base. This dish not only delights with its taste but also enchants with its presentation, becoming a decoration for any table.
1
Cut the vanilla pod in half. Use the sharp edge of a knife to scrape out the black vanilla seeds from the pod.
- Vanilla pod: 1 piece
2
Combine milk, cream, one and a half tablespoons of sugar, vanilla seeds, and the vanilla pod in a saucepan and bring to a boil. Gradually sprinkle in semolina while stirring constantly. Cook for about 5 minutes until thickened. Remove the porridge from heat and let it sit covered for 5 minutes. Carefully remove the vanilla pod, rinse it, dry it, and set aside for future use.
- Milk: 250 ml
- Heavy cream (38%): 50 ml
- Sugar: 3.5 tablespoons
- Vanilla pod: 1 piece
- Semolina: 0.3 glass
3
Preheat the oven to 180 degrees.
4
Divide the semolina porridge into ramekins and bake in the oven for 7 minutes. Remove from the oven, let cool slightly at room temperature, and refrigerate for 2-3 hours.
5
After the time has passed, take the puddings out of the fridge, sprinkle them with about 2 tablespoons of sugar on top. Place them under a very hot grill for a couple of minutes until the sugar caramelizes. Once the caramel covers the surface of the pudding, serve.
- Sugar: 3.5 tablespoons
