Ultimate Semolina Pudding Creamy Rich Satisfying at home
Author:admin
Total Time:0 hours 20 minutes
Yield:4 servings 1x
Description
Semolina Pudding Creamy silky dessert with quick DIY steps enjoy a smooth comforting treat versatile for cups bowls and weeknights weekly
Ingredients
Scale
3/4 cup fine semolina (about 90 g)
2 cups whole milk
3–4 tablespoons granulated sugar
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional)
1 tablespoon unsalted butter (optional)
Toppings: fruit compote, jam, toasted nuts, honey, or cinnamon (to taste)
Instructions
In a heavy-bottom saucepan, gently warm the milk with the sugar and salt until it’s just steaming (do not boil). The steam should rise in thin wisps and the surface glimmers with heat.
Slowly whisk in the semolina in a steady, thin stream, whisking vigorously to avoid lumps. Keep the motion steady for a minute or two as the grains begin to bloom.
Reduce the heat to low and continue stirring for 8–10 minutes, until the mixture thickens to a spoonable custard that coats the back of the spoon.
Remove from the heat. Stir in the vanilla, lemon zest (if using), and the butter (if using) until glossy and smooth. The residual heat will finish the emulsification.
Spoon into serving bowls. The pudding will thicken a bit more as it cools. If you’d like a looser texture, serve warm; for a firmer set, chill for 1–2 hours with a piece of plastic wrap pressed to the surface to prevent a skin.
Finish with toppings—jam swirls, berries, or a dusting of cinnamon. A quick swirl of honey while it’s warm is a lovely, glossy finish.
