Creamy and fluffy with a slightly grainy texture. Semolina Pudding is even tastier than a classic custard.
To make a semolina pudding you need these few basic ingredients: milk, sugar, eggs, fine semolina, butter, vanilla extract. This means you can skip shopping for ingredients since the ingredients are so basic and almost always in our fridge. That is, except the semolina. Which you can buy and keep in your cupboard. For whenever you have a craving for something cozy and sweet.
While I was studying in Athens and lived on my own, this was my favorite snack for many nights. Sweet, comforting, and very filling. Plus on a budget here in Greece where semolina costs even less than plain flour.
And if you don't know exactly what semolina is, it's ground durum wheat flour. Durum wheat is a hard wheat that yields products with a yellowish color. Semolina can be either fine, coarse, or like a grainy flour which is called Semola and the Italians use it a lot in making pasta.
What You Need To Know When Cooking Semolina
Semolina needs to boil in order to thicken properly. So when you add it to the pot with the milk you have to let it reach its boiling point where it will start to bubble. Be careful at this point though, as the bubbles semolina makes are a bit explosive and you will need to stir constantly. It will take just a minute or two from the moment it starts to bubble for the cream to become thick. You can then remove it from heat and set the pudding aside to set. As semolina becomes even thicker as it cools down.
Toppings For A Semolina Pudding
The classic topping for a semolina pudding is of course ground cinnamon. Since it makes this pudding feel even cozier. Though you can add bitter cocoa powder or coffee powder also. It really depends on whether you eat this pudding warm or cold from the fridge. If you serve it warm go for one of the toppings mentioned above. But if you serve it cold some whipped cream or red fruit jam would go nicely as well.
Other Ways To Use Semolina Pudding
Semolina pudding can be used as a filling to pies, tarts, even to stuff fruit and bake them like in these Semolina-Stuffed Baked Apples. You can easily bake it in the oven since semolina can handle baking temperatures better than flour-based puddings and creams. So if you wish to use it as a pie or tart filling simply spread it on top of your preferred dough and bake it together at a temperature of 170°C / 338°F.
-Check out this gorgeous pie crust Robyn makes.
The amount of semolina pudding this recipe yields, is enough for a deep dish (2-inch) x 9-inch round pan. You can even add 2 tablespoons of cocoa and mix them in the cream once you take it off the heat. This way you can make a delicious chocolate pudding. Or even bake the pudding together with a pie crust and make a delicious and creamy chocolate pie.
All in all, this creamy pudding can be used in numerous ways. And it's a great basic recipe to have in hand for whenever you want to make something sweet!
Creamy Semolina Pudding
- 500 ml milk
- 100 grams (½ cup) sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 5 tablespoons fine semolina
- 1 teaspoon butter
- sugar + ground cinnamon to serve with
- In a small mixing bowl lightly beat the eggs using a hand whisk. Set the bowl aside.
- Add the milk, sugar, and vanilla extract to a medium-sized cooking pot. Heat over medium heat. Wait until the milk gets steamy hot and then turn the heat off.
- Place the bowl containing the eggs on top of a dampened sponge cloth (so it won't move while you whisk) next to the cooking pot. Incorporate spoonfuls of the hot milk using a ladle, into the eggs slowly, while whisking the eggs constantly. Once you've incorporated most of the milk into the eggs, transfer everything back to the pot.
- Turn the heat back on to medium-high and add the semolina in slowly. Keep stirring with the whisk until the cream thickens. It takes about 1-2 minutes from the moment the cream starts to bubble. Remove from heat and stir in the butter. NOTE: At this point you can turn it into a chocolate pudding by adding two tablespoons of cocoa powder.
- Transfer the pudding into two small bowls and serve warm with a sprinkle of ground cinnamon and sugar on top. Or let cool down to room temperature and add any other topping you like, such as coffee or cocoa powder, whipping cream, or even a red fruit jam.
- You can store in the fridge for up to 3 days.
- If you wish to use it as a pie or tart filling just spread it over the crust and bake it all-together at 170°C / 338°F. It will get firmer when baked and deep golden on top.
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