Semolina pudding with milk and sugar syrup

Name: Semolina pudding with milk and sugar syrup
Ingredients: 1000 ml milk; 7 tablespoons semolina; 3 tablespoons sugar; 1 tablespoon vanilla sugar; 1 tablespoon sugar; 100 ml water

Dessert - Semolina pudding with milk and sugar syrup by Sorina G. - Recipia

Semolina pudding with milk and sugar syrup is served with hot sugar syrup poured around the edge of the plate. The milk and semolina come together into a cream sweetened with sugar and vanilla sugar, and the syrup lets you choose how sweet you want it. I use fine semolina and keep stirring until there are no stubborn lumps left. Prep: 3 minutes. Cook: 18 minutes. Rest: no resting time. Total time: 21 minutes. Serves: 4. About 310 kcal and 11 g of protein per serving.

Ingredients

1000 ml milk
7 tablespoons semolina
3 tablespoons sugar
1 tablespoon vanilla sugar

For the sugar syrup

1 tablespoon sugar
100 ml water

Preparation

1. Put the milk in a small saucepan and keep it over low heat for 8 minutes, until hot and starting to steam. 2. Slowly rain in the semolina, stirring constantly. Cook for 5 minutes, until the cream starts to thicken. 3. Add the sugar and vanilla sugar and stir for 1 more minute, until dissolved. Take the saucepan off the heat. 4. In a small pot, caramelize the sugar for 2 minutes, until golden. Carefully pour in the room-temperature water, then boil for another 2 minutes, until the hardened sugar dissolves. 5. Divide the semolina pudding among 4 plates and pour the hot syrup around the edge.

Notes

For a dairy-free version, replace the milk with 1 l of unsweetened oat drink; wheat semolina contains gluten, and milk is an allergen in the classic version. I serve it in small bowls with apple slices, which take the edge off the syrup’s sweetness. Whole milk makes the cream silkier, while low-fat milk gives it a less rounded flavor. Fine semolina thickens quickly, so keep an eye on the consistency towards the end, not just the clock. It firms up as it sits on the plate; if you want it soft, stir in 1-2 tablespoons of warm milk. Caramelized sugar can harden when you pour in cold water, so use water at room temperature and pour it in slowly. Any leftover syrup can be kept separately in a clean jar in the fridge and gently warmed before serving. Keep the dessert covered in the fridge for no more than 3 days.