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This semolina pudding cake is infused with plenty of vanilla and comes with a rich caramel sauce topping. It has a delicate texture and is naturally vegan! Just 15 minutes and 6 ingredients are required!

Semolina pudding with caramel sauce on a plate.

⭐️ Why You Should Try This Recipe

  • Incredibly quick and simple. This pudding takes no longer than 15 minutes to prepare and 6 ingredients! Thanks to the use of fine semolina, it needs just 6 minutes to cook.
  • Creamy and tender. While the texture of this pudding is soft and delicate, it still retains its shape when flipped over a plate. Perfect for a fancy-looking dessert!
  • Loaded with flavor. Infused with plenty of vanilla and coated with a sweet and nutty caramel sauce, this dessert is so decadent!

📘 What is Semolina Pudding

Semolina pudding is a dessert prepared with fine semolina cooked in milk and sugar. The origin of semolina pudding is still unclear as many countries have their own way of preparing it. This recipe is based on a French semolina pudding called “gâteau de semoule”.

🥛 Ingredient Notes

Here is what you will need:

  • Semolina – Use fine semolina, not to be confused with semolina flour.
  • Sugar – Since we will make caramel, I recommend using granulated white sugar. Do not use coconut sugar, as it would completely change the flavor of the pudding.
  • Milk – You can use any milk as long as it is unsweetened. I went with almond milk, but soy, cashew, or oat milk will work.
  • Vanilla extract – Use a high-quality vanilla extract for a fresh and delicious flavor. If you want even more vanilla flavor, replace half the sugar with vanilla sugar!
  • Coconut cream – While optional, coconut cream adds creaminess to the pudding.
  • Butter – Stirring a tablespoon of vegan butter at the end of cooking brings a rich and buttery aroma.

Note: While some recipes call for eggs, I didn’t use any here to keep this recipe vegan.

Ingredients like semolina, sugar, coconut cream, almond milk, and butter.

🍮 How to Make Semolina Pudding

This surprisingly easy recipe consists of just two steps: making the caramel and the pudding. To make the caramel:

  1. Melt the sugar. Add the sugar and water to a light-bottom saucepan and heat it over low-medium heat.
  2. Caramelize the sugar. Keep heating until the sugar starts to bubble. It will start to turn into a golden brown color. Remove from heat as soon as the caramel has reached an amber color.
  3. Transfer to ramekins. Finally, divide the caramel between ramekins and tilt each one to spread the caramel into a thin and even layer.

Let the caramel harden while you prepare the semolina pudding. Don’t worry, the caramel will liquefy again after you pour in the semolina pudding on top.

Caramel in four ramekins.

The final step consists of preparing the semolina pudding. To do so:

  1. Combine the ingredients. Add the milk, coconut cream, sugar, vanilla extract, and semolina to a saucepan.
  2. Cook the semolina. Heat over medium heat, constantly whisking, for about 6 minutes or until it thickens slightly. Stir in the vegan butter.
  3. Transfer to ramekins. Finally, transfer the semolina pudding to the ramekins containing the caramel. Cover with plastic wrap and let them cool for about 1 hour before transferring them to the refrigerator.
Semolina pudding on top of caramel, in small ramekins.

📔 Tips

  • Add the semolina to cold milk. As opposed to some recipes that recommend adding semolina to boiling milk, I advise against using this method. When adding semolina to hot milk, it will clump, and you won’t get a smooth and even texture. Adding semolina to cold milk and constantly whisking until it boils gives the best results.
  • Cover with plastic wrap to the touch. To prevent a crust from forming on top, cover the top of the pudding with plastic wrap, making sure it is in contact.
  • Let it chill. This pudding tastes much better after a minimum of 8 hours in the refrigerator. It allows the caramel to melt completely and infuse the pudding.
  • Add flavor! You can flavor this pudding by adding spices like cinnamon and cardamom or dried fruits like raisins, chopped dates, or dried figs!
  • Adjust the consistency. This recipe yields a pudding that can hold its shape so you can flip it on a plate (with the caramel on top). If you prefer a pudding with a creamier consistency, only use 4 tablespoons of semolina instead of 6.
Top view of semolina pudding with vanilla bean.

💬 FAQ

What is the difference between semolina pudding and flan?

Flan consists of milk thickened with either eggs or plant-based gelatin, like agar. Semolina pudding, on the other hand, only consists of semolina cooked in milk.

Can I omit the caramel?

Yes, you can omit the caramel. It will still make a delicious pudding!

How long does this semolina pudding keep

This pudding will keep for up to 5 days in the refrigerator.

Semolina pudding topped with caramel sauce and vanilla bean.

While semolina pudding is not the most popular dessert, it’s definitely a favorite in our home. It’s light, not overly sweet, and so fresh! If you have never tried semolina pudding before, give it a try, you won’t be disappointed!

🇫🇷 More French-Inspired Desserts

Let me know in the comments if you try this recipe!

Semolina pudding with caramel sauce on a plate.
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Recipe

Semolina Pudding (with Caramel!)

5 from 1 vote
Author: Thomas Pagot
This semolina pudding cake is infused with plenty of vanilla and comes with a rich caramel sauce topping. It has a delicate texture and is naturally vegan! Just 15 minutes and 6 ingredients are required!
Prep Time : 3 minutes
Cook Time : 12 minutes
Total Time : 15 minutes
Servings 6 puddings
Calories 143 kcal

Ingredients
 

Caramel

  • 1/4 cup granulated sugar
  • 1 tbsp water

Semolina Pudding

Instructions
 

Caramel

  • Set aside 6 small ramekins (I used 3-oz ones).
  • Add the sugar and water to a heavy-bottomed saucepan and heat over medium heat until the sugar melts and bubbles. Do not stir.
    Keep heating without stirring. The sugar will then start to clump and harden. At this point, it will quickly turn into caramel. Wait again until the sugar melts and turns a rich amber color.
  • Once the caramel has an amber color, remove it from heat and divide it between the ramekins (about 1 tablespoon of caramel per ramekin). Set aside.

Semolina Pudding

  • Add the almond milk, sugar, vanilla extract, coconut cream, and semolina to a medium saucepan.
  • Heat over medium heat, constantly whisking, for about 6 minutes or until the mixture has thickened slightly. Do not overcook, as it will thicken as it cools down. Note: It will take about 3 minutes to come to a boil, and the semolina will cook in 3 minutes once boiling.
  • Immediately divide the pudding between the ramekins containing the caramel. Cover with plastic wrap to the touch and let cool at room temperature for about 1 hour before transferring to the refrigerator.
  • Chill in the refrigerator for at least 8 hours before enjoying! You can dig into the pudding directly in the ramekin or flip it over a dessert plate so the caramel sauce is on top.
  • Semolina pudding will keep for up to 5 days in the refrigerator.

Notes

  • Add the semolina to cold milk. As opposed to some recipes that recommend adding semolina to boiling milk, I advise against using this method. When adding semolina to hot milk, it will clump, and you won’t get a smooth and even texture. Adding semolina to cold milk and constantly whisking until it boils gives the best results.
  • Cover with plastic wrap to the touch. To prevent a crust from forming on top, cover the top of the pudding with plastic wrap, making sure it is in contact.
  • Let it chill. This pudding tastes much better after a minimum of 8 hours in the refrigerator. It allows the caramel to melt completely and infuse the pudding.
  • Add flavor! You can flavor this pudding by adding spices like cinnamon and cardamom or dried fruits like raisins, chopped dates, or dried figs!
  • Adjust the consistency. This recipe yields a pudding that can hold its shape so you can flip it on a plate (with the caramel on top). If you prefer a pudding with a creamier consistency, only use 4 tablespoons of semolina instead of 6.

Nutrition

Serving: 1 pudding | Calories: 143 kcal | Carbohydrates: 25.4 g | Protein: 1.8 g | Fat: 4.1 g | Saturated Fat: 2.3 g | Cholesterol: 5 mg | Sodium: 75 mg | Potassium: 92 mg | Fiber: 0.9 g | Sugar: 17 g | Calcium: 153 mg | Iron: 1 mg
Course : Dessert
Cuisine : French
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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