Sémola con leche Chilean Semolina Pudding

Versión en español

Semolina pudding with caramel sauce is a traditional Chilean dessert that our mothers cook when they have fresh milk and need to use it before it spoils. It is an everyday dessert that is simple in its preparation and taste. My mom cut an apple into very thin slices and put them in the mold before coating them with caramel, a cool variation.

Tips for a delicious semolina pudding:

I like the creamier semolina pudding. How do I do it?

This recipe makes stiff semolina that can be unmolded. If you like it creamier, add one more cup of milk to the mix and serve in ramekins without unmolding.

What other flavors can I infuse?

Some people use half milk and half cream to make it smoother and more flavorful. You can flavor it to taste with cinnamon, orange peel, cloves, etc., just add them to the milk with the sugar.

What is Sémola called in the US, and where do I find it?

In the US, it is called semolina, and it is sold in all supermarkets along with flour.

What is the difference between Nutrina and Semolina?

Semolina is made from peeled wheat (only endosperm). Nutrina is made by grinding whole wheat (Exo and endosperm). For this reason, Nutrina is nutritionally more complete.

In English:
Nutrine = Farina
Semolina= Semolina

Chilean Sémola con leche Semolina Pudding

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• Author: Pilar Hernandez
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 8
• Category: Dessert
• Method: Stove
• Cuisine: Chilean

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Description

An old traditional Chilean dessert.

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Ingredients

for the caramel sauce,

• 1 cup sugar
• ¼ cup water

for the semolina pudding,

• 5 cups of whole milk
• 1 tablespoon of vanilla extract
• ½ cup granulated sugar, or to taste
• 1 cup semolina

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Instructions

1. Choose a baking dish 8′ or use 8 (½ cup) ramekins.
2. To make the caramel sauce: In a small saucepan, place the sugar and enough water to moisten all the sugar and cook over high heat until it starts changing color.
   
   
3. Lower the heat and keep watching; just as it turns tea-colored, remove from the heat, and pour into the ramekins or baking dish. Swirl so that the entire bottom is covered with caramel. Don’t worry if it solidifies. And be careful. The baking dish can get hot.
   
   
4. For the semolina pudding: In a medium saucepan, place the milk, sugar, and vanilla cook over medium-high heat, stirring with a round balloon whisk until sugar dissolves.
   
   
5. 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, it will thicken quickly. After coming to a boil, cook for 1-minute stirring always.
   
   
6. Pour over the caramel and let cool.
   
   
7. Unmold into a serving plate. It can be served at room temperature, but you need to store it in the fridge.
   
   

Nutrition

• Serving Size:
• Calories: 315
• Sugar: 45.2 g
• Sodium: 66.5 mg
• Fat: 5.2 g
• Saturated Fat: 2.9 g
• Carbohydrates: 60.1 g
• Fiber: 0.8 g
• Protein: 7.5 g

What are other traditional milk desserts in Chile? (Click on the names to go to the recipes.)

Roasted milk or Leche Asada is probably the most popular. 

Dulce de Leche flan and lucuma roasted milk.
Nevada Milk or Floating Islands
Semolina pudding with wine sauce
Rice pudding

Can I use artificial sweeteners?

Yes, this recipe is easy to modify to taste. Read the sweetener instructions carefully. Some do not withstand heat and are not recommended for this recipe.

Can I use skim milk?

I do not recommend it because it is very watery and tasteless.

Can I use lactose-free milk?

Yes, no problem; everything is done the same way.