Semolina Pudding (with Caramel!)
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!
Ingredients
Caramel
- 1/4 cup granulated sugar
- 1 tbsp water
Semolina Pudding
- 2 cups unsweetened almond milk or soy, oat, cashew milk
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 tbsp coconut cream optional, add creaminess
- 6 tbsp fine semolina
- 1 tbsp vegan butter
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.
- Remove from the heat and stir in the vegan butter. Stir until it is melted and combined with the pudding.
- 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