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
- Choose a baking dish 8′ or use 8 (1/2 cup) ramekins.
- 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.
- 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.
- 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.
- 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.
- Pour over the caramel and let cool.
- Unmold into a serving plate. It can be served at room temperature, but you need to store it in the fridge.
- 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
Keywords: Semolina pudding, semolina pudding with caramel sauce, chilean dessert