Semolina Pudding is comforting dessert, very popular in Chile, with a commercial version in Chilean supermarkets and all.
Most Chilean grew up eating the homemade version because is easy and budget friendly. And the mild flavor and texture are lovely for little ones.
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Semolina Pudding, Chilean Recipe
for the caramel,
- 1 cup sugar
- 1/4 cup water
for the semolina pudding,
- 4 cups or a quart of milk, I use skim, or 5 cups if you like less dense
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar, or to taste
- 1 cup semolina
- Choose a baking dish 8′ or use 8 (1/2 cup) ramekins.
- To make the caramel: in a small saucepan place the sugar and enough water to moisten all the sugar, cook over high heat until it begins to change color and brown. Lower the heat and keep watching, just as it turns tea-colored remove and pour into the ramekins or baking dish. Moving the dishes so that the entire bottom is cover with caramel. Don’t worry if solidifies.
- In a medium saucepan place the milk, sugar, and vanilla cook over medium-high heat, stirring with a round balloon whisk until sugar dissolves. When it boils, lower the heat to low and begin adding the semolina in a steady rain, beating all the time to keep them from forming lumps, will thicken quickly. After come to boil, cook for 1-minute stirring always.
- Pour over the caramel and let cool, refrigerate a few hours before serving.
- If the caramel is solid, just put the ramekins in a shallow dish filled with boiling water for 5 minutes.