Ingredients
Units
- 4 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup semolina (I used Bob’s Red Mill)
- 2 cups of red wine
- 3/4 cup sugar
- 1 cinnamon stick
Instructions
- Coat a pound cake pan lightly with oil spray or vegetable oil.
- In a medium saucepan, heat the milk with 1/2 cup sugar and vanilla. Stir occasionally so that the sugar dissolves.
- Once it boils, turn down the flame so that it continues to boil gently.
- Add semolina slowly, stirring constantly with a wire whisk. This is important to avoid lumps.
- Continue stirring and bring to a boil. Stir and cook for 1 more minute.
- Pour into prepared pan. Flatten the surface and cover it with plastic wrap stuck to the pudding to avoid getting a crust.
- Cool and refrigerate.
- For the wine sauce, place the wine, sugar, and cinnamon in a small saucepan and cook over medium heat, stirring occasionally, until boiling. Boil for 25-30 minutes, until slightly thickened.
- Allow cooling.
- Unmold the pudding onto a serving plate. Serve with the sauce. During winter, it is usually served at room temperature or warm. During summer, serve cold.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stove-cooked
- Cuisine: Chilean