food for thought

by michelle

semolina pudding brûlée

with 2 comments

I love crème brûlée but it doesn’t love me. Imagine my delight at finding this recipe for a wonderful burnt and creamy dessert which doesn’t use any cream! The recipe comes from my sister’s birthday present to me: MY LITTLE FRENCH KITCHEN by Rachel Khoo.

semolina-pudding-brûlée

In a saucepan bring 500ml (1 pint) of milk to boil and add 35g (1¼ oz) of semolina. Whisk vigorously for a few minutes until the mixture is smooth and thickened. Remove from the heat and stir in 4 finely chopped prunes (I used brandied prunes). Divide into 4 ramekins and chill in the fridge for at least 30 minutes. When ready to serve distribute 4-6 tablespoons of sugar very evenly over the top of the puddings. Here are 2 methods for achieving that caramel crust:

1.Place the ramekins onto a tray and place under a hot grill (broiler) until the sugar is hot and melted. Remove from the grill and using a blowtorch, caramelise the sugar until golden brown.

2. Heat a large spoon over a flame until very hot (be careful of the handle) and hold it over the sugar until it caramelises.

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Written by michelle picker

September 20, 2014 at 6:03 am

2 Responses

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  1. Have you tried using lactose/dairy free milk with this recipe? If so, did it work as well? Sounds perfect for me!

    budgetfood1

    September 20, 2014 at 6:30 am

    • Hi budgetfood, no, I haven’t tried it with any other type of milk but don’t see why it wouldn’t work and it’s certainly budget friendly! Michelle

      michelle picker

      September 20, 2014 at 10:29 am


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