Semolina pudding with a hint of cinnamon & cardamom topped with a luke warm caramel sauce.
No photo’s because you have to constantly be present when making this. Don’t leave your stove for a moment and keep whisking throughout the process. Careful not to burn yourself!
Ingredients:
1 cup water
1 1/2 cups milk
1 1/2 cups white sugar
1 cinnamon stick
1/2 cup butter
1 cup semolina flour
Directions:
Semolina Pudding
In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick.
Pour the semolina pudding in a mold or glass dishes that you’ve rinsed with cold water, and refridgerate for a few hours before serving.
Caramel Sauce
Ingredients:
1 cup of sugar
6 Tbsp butter
1/2 cup milk
Believe it or not, I’ve actually made this sauce with milk in stead of cream. It’s so simple and tasty. Heat sugar on moderately high heat and start whisking as soon as it melts. Stop stirring once it comes to a boil. When the sugar crystals have melted and turned amber brown, add butter and whisk as if your life depended on it!
Once the butter has melted you remove the pan from the heat. Slowly pour in the milk while blending it with a fork or spoon (it will seriously bubble up). Keep going until you a have smooth cream with a thickness you’re happy with.
Serve luke-warm.
Tags: butter, caramel, cinnamon, dessert, milk, semolina, sugar
