Creamy Semolina Pudding in the Style of Crème Brûlée

Baking and Desserts | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy semolina pudding in the style of crème brûlée

Ingredients

Semolina - ⅓ cup
Cream (40%) - 1 fl oz
White Beans - 1 piece
Sugar - 3½ tablespoons
Milk - 8 fl oz

Step by Step guide

Step 1

Cut the vanilla bean in half lengthwise. Use the sharp edge of a knife to scrape the black vanilla seeds from the pod.

Step 2

Combine the 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 the semolina while stirring constantly. Cook for about 5 minutes until thickened. Remove the mixture from heat and let it sit covered for 5 minutes. Carefully remove the vanilla pod, rinse, dry, and set aside for future use.

Step 3

Preheat the oven to 356°F.

Step 4

Distribute the semolina mixture 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.

Step 5

After the time has elapsed, take the puddings out of the refrigerator, sprinkle a layer of sugar on top, about 2 tablespoons. Place under a very hot grill for a couple of minutes until the sugar caramelizes. Once the caramel covers the surface of the pudding, serve.