Semolina pudding with caramel is the kind of dessert I make when I need something simple and uncomplicated. I always happen to have milk, eggs, and semolina at home, and if I find a lemon on hand, everything becomes even easier. It’s a recipe that doesn’t require much thought, neither for ingredients nor complicated steps. A daily dessert that turns out well every time.
Quick info
Total time: about 1 hour and 30 minutes (including gradual cooling)
Preparation time: 15-20 minutes
Baking time: 30-40 minutes (plus slow cooling in the oven)
Servings: 8-10, depending on how large the cuts are
Difficulty: easy
Recipe type: classic homemade dessert
Ingredients
1 liter fresh milk
2 large eggs
50 g butter
1 cup semolina (approx. 100 g)
Zest from 1 lemon
10 tablespoons sugar (I use 7 if you want it less sweet)
Preparation method
1. Bring the milk to a boil in a pot along with 4 tablespoons of sugar. Stir and keep an eye on it so it doesn’t boil over.
2. When the milk starts to boil, pour the semolina in gradually, stirring continuously to avoid lumps. Keep stirring until the mixture thickens. The semolina should be cooked but not excessively thick.
3. Remove from heat and let it cool slightly, just enough to be warm, not hot. During this time, prepare the rest of the ingredients.
4. Incorporate the lemon zest, diced butter, and egg yolks, one at a time. Mix quickly so the yolks don’t stick to the hot pudding.
5. Beat the egg whites until stiff. Gently fold them into the mixture to avoid losing all the air. Don’t rush this step.
6. Prepare a heat-resistant dish of about 1.5 liters. Add the remaining sugar and caramelize it directly over the heat, rotating the dish to evenly coat the bottom. Be careful not to burn the caramel.
7. Pour the semolina mixture into the dish over the still hot caramel, and level it gently on top.
8. Place the pudding in the preheated oven (180°C) and leave it until it turns golden brown on top, about 30-40 minutes. Do not open the oven door during baking, otherwise the pudding will deflate.
9. Once it’s browned, turn off the oven and let the pudding cool gradually with the oven door closed. Don’t take it out immediately – a sudden temperature change will make it deflate.
Why I make this recipe often
It’s not the kind of dessert that causes headaches, and it fits well when you want something sweet but don’t feel like making complicated cakes. You can serve it plain or with fruit; it’s good both warm and cold. Ingredients are at hand, steps are simple, and this pudding can be made without special planning.
Tips and variations
Tips
The most important thing is not to open the oven while the pudding is baking; otherwise, it will deflate. Let the pudding cool slowly in the oven. Don’t rush the cooling.
If you don’t have a heat-resistant dish to use directly over the flame for caramel, caramelize the sugar in a separate small pot and pour it immediately into the baking dish.
There’s no need to add more lemon; the zest from just one provides enough flavor.
Substitutions
If you don’t have lemon, it can be made without it, but you will miss the flavor.
You can reduce the sugar, as I did. 7 tablespoons are enough if you don’t want it too sweet.
You can try using butter with a higher fat content for a finer texture.
Variations
You can add a pinch of vanilla to the semolina if you don’t use lemon.
You can also try using orange instead of lemon for a different flavor.
If you want a richer pudding, you can add raisins, but I prefer it plain.
Serving ideas
It can be cut cold, portioned directly from the dish. Sometimes it’s nice warm, right after it has cooled down.
It’s good plain or with a splash of milk on top. You can also add a little fresh fruit on the side if you have it.
Frequently asked questions
1. Why should the egg whites be beaten separately?
To make the pudding airy. If you put them directly into the semolina, it would turn out denser.
2. How do I know when the pudding is ready in the oven?
When it’s nicely browned on top and smells of caramel, you can turn off the oven. Generally, 30-40 minutes is enough.
3. Can I put less sugar than stated in the recipe?
Yes, I only use 7 tablespoons. Adjust to taste.
4. Can I make the pudding in smaller trays?
Yes, but adjust the baking time – in smaller trays, it bakes faster and may come out taller.
5. What do I do if I don’t have a heat-resistant dish for caramelizing sugar?
Caramelize the sugar separately and quickly pour it into any suitable baking dish.
Nutritional values
Approximately, per average serving (out of 10 servings): about 180 kcal, 6 g protein, 6 g fat, 25 g carbohydrates. These are not precise values, but the dessert is not excessively rich. It contains milk, eggs, and some sugar, plus butter. If you reduce the sugar, the calories will also decrease.
Storage and reheating
The pudding keeps in the fridge, covered, for up to 2 days. It doesn’t retain its airy texture after too long, so it’s best to consume it on the first day. If you want to reheat it, you can microwave a portion, but not too long – just enough to be warm, not hot. The texture changes a bit, but the taste remains good.
Quick info
Total time: about 1 hour and 30 minutes (including gradual cooling)
Preparation time: 15-20 minutes
Baking time: 30-40 minutes (plus slow cooling in the oven)
Servings: 8-10, depending on how large the cuts are
Difficulty: easy
Recipe type: classic homemade dessert
Ingredients
1 liter fresh milk
2 large eggs
50 g butter
1 cup semolina (approx. 100 g)
Zest from 1 lemon
10 tablespoons sugar (I use 7 if you want it less sweet)
Preparation method
1. Bring the milk to a boil in a pot along with 4 tablespoons of sugar. Stir and keep an eye on it so it doesn’t boil over.
2. When the milk starts to boil, pour the semolina in gradually, stirring continuously to avoid lumps. Keep stirring until the mixture thickens. The semolina should be cooked but not excessively thick.
3. Remove from heat and let it cool slightly, just enough to be warm, not hot. During this time, prepare the rest of the ingredients.
4. Incorporate the lemon zest, diced butter, and egg yolks, one at a time. Mix quickly so the yolks don’t stick to the hot pudding.
5. Beat the egg whites until stiff. Gently fold them into the mixture to avoid losing all the air. Don’t rush this step.
6. Prepare a heat-resistant dish of about 1.5 liters. Add the remaining sugar and caramelize it directly over the heat, rotating the dish to evenly coat the bottom. Be careful not to burn the caramel.
7. Pour the semolina mixture into the dish over the still hot caramel, and level it gently on top.
8. Place the pudding in the preheated oven (180°C) and leave it until it turns golden brown on top, about 30-40 minutes. Do not open the oven door during baking, otherwise the pudding will deflate.
9. Once it’s browned, turn off the oven and let the pudding cool gradually with the oven door closed. Don’t take it out immediately – a sudden temperature change will make it deflate.
Why I make this recipe often
It’s not the kind of dessert that causes headaches, and it fits well when you want something sweet but don’t feel like making complicated cakes. You can serve it plain or with fruit; it’s good both warm and cold. Ingredients are at hand, steps are simple, and this pudding can be made without special planning.
Tips and variations
Tips
The most important thing is not to open the oven while the pudding is baking; otherwise, it will deflate. Let the pudding cool slowly in the oven. Don’t rush the cooling.
If you don’t have a heat-resistant dish to use directly over the flame for caramel, caramelize the sugar in a separate small pot and pour it immediately into the baking dish.
There’s no need to add more lemon; the zest from just one provides enough flavor.
Substitutions
If you don’t have lemon, it can be made without it, but you will miss the flavor.
You can reduce the sugar, as I did. 7 tablespoons are enough if you don’t want it too sweet.
You can try using butter with a higher fat content for a finer texture.
Variations
You can add a pinch of vanilla to the semolina if you don’t use lemon.
You can also try using orange instead of lemon for a different flavor.
If you want a richer pudding, you can add raisins, but I prefer it plain.
Serving ideas
It can be cut cold, portioned directly from the dish. Sometimes it’s nice warm, right after it has cooled down.
It’s good plain or with a splash of milk on top. You can also add a little fresh fruit on the side if you have it.
Frequently asked questions
1. Why should the egg whites be beaten separately?
To make the pudding airy. If you put them directly into the semolina, it would turn out denser.
2. How do I know when the pudding is ready in the oven?
When it’s nicely browned on top and smells of caramel, you can turn off the oven. Generally, 30-40 minutes is enough.
3. Can I put less sugar than stated in the recipe?
Yes, I only use 7 tablespoons. Adjust to taste.
4. Can I make the pudding in smaller trays?
Yes, but adjust the baking time – in smaller trays, it bakes faster and may come out taller.
5. What do I do if I don’t have a heat-resistant dish for caramelizing sugar?
Caramelize the sugar separately and quickly pour it into any suitable baking dish.
Nutritional values
Approximately, per average serving (out of 10 servings): about 180 kcal, 6 g protein, 6 g fat, 25 g carbohydrates. These are not precise values, but the dessert is not excessively rich. It contains milk, eggs, and some sugar, plus butter. If you reduce the sugar, the calories will also decrease.
Storage and reheating
The pudding keeps in the fridge, covered, for up to 2 days. It doesn’t retain its airy texture after too long, so it’s best to consume it on the first day. If you want to reheat it, you can microwave a portion, but not too long – just enough to be warm, not hot. The texture changes a bit, but the taste remains good.