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Semolina pudding with caramel sauce

Chilean Sémola con leche Semolina Pudding

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An old traditional Chilean dessert.

  • Total Time: 45 minutes
  • Yield: 8


for the caramel sauce,

  • 1 cup sugar
  • 1/4 cup water

for the semolina pudding,

  • 5 cups of whole milk
  • 1 tablespoon of vanilla extract
  • 1/2 cup granulated sugar, or to taste
  • 1 cup semolina


  1. Choose a baking dish 8′ or use 8 (1/2 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.
    Water and sugar in a small pan Boiling water and sugar
  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.
    Caramel sauce boiling Baking dish with caramel
  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.
    Milk and sugar in pan
  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.
    Semolina pudding on pan
  6. Pour over the caramel and let cool.
    Semolina pudding in baking dish
  7. Unmold into a serving plate. It can be served at room temperature, but you need to store it in the fridge.
    Semolina pudding with caramel sauce Semolina pudding with caramel sauce Semolina pudding with caramel sauce
  • Author: Pilar Hernandez
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stove
  • Cuisine: Chilean


  • 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