Ingredients with Measurements:
- 1 cup of fine semolina
- 4 cups of whole milk
- 1 cup of granulated sugar
- 1/2 cup of water
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 2 tablespoons of unsalted butter
Special Equipment Needed:
- Medium-sized saucepan
- Whisk
- 6-8 ramekins or pudding molds
- Large baking dish
- Saucepan for caramel
Step-by-Step Instructions:
1. In a medium-sized saucepan, combine the semolina, milk, sugar, vanilla extract, and salt. Whisk until well combined.
2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.
3. Remove the pan from the heat and stir in the butter until it is fully melted and incorporated.
4. Grease the ramekins or pudding molds with butter and pour the semolina mixture into them. Smooth the tops with a spatula.
5. Preheat the oven to 350°F.
6. Place the ramekins or pudding molds into a large baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
7. Bake the puddings for 30-35 minutes, or until they are set and golden brown on top.
8. While the puddings are baking, prepare the caramel. In a saucepan, combine the water and sugar and cook over medium heat until the sugar has dissolved.
9. Increase the heat to high and cook the mixture, without stirring, until it turns a deep amber color. This should take about 5-7 minutes.
10. Remove the caramel from the heat and pour it over the baked puddings.
11. Let the puddings cool for at least 10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Bake at 350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 9g
Carbohydrates: 68g
Protein: 8g
Sodium: 190mg
Sugar: 51g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- You can use margarine instead of butter to make this recipe vegan.
Variations:
- Add raisins or chopped nuts to the pudding mixture before baking for added texture and flavor.
- Use different extracts, such as almond or lemon, to change the flavor of the pudding.
- Top the puddings with whipped cream or fresh fruit before serving.
Tips and Tricks:
- Make sure to stir the semolina mixture constantly while cooking to prevent it from burning or sticking to the bottom of the pan.
- To prevent the caramel from hardening too quickly, pour it over the puddings while it is still hot.
- Let the puddings cool for at least 10 minutes before serving to allow them to set.
Storage Instructions:
Store any leftover puddings in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the puddings, place them in a microwave-safe dish and heat them in the microwave for 30-60 seconds, or until heated through.
Presentation Ideas:
Serve the puddings on a dessert plate with a drizzle of caramel sauce and a dollop of whipped cream.
Garnishes:
Garnish the puddings with fresh fruit, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Serve the puddings with a cup of coffee or tea for a delicious dessert.
Suggested Side Dishes:
These puddings are a dessert and do not require a side dish.
Troubleshooting Advice:
- If the pudding mixture is too thick, add a little more milk to thin it out.
- If the caramel hardens too quickly, reheat it over low heat until it becomes liquid again.
Food Safety Advice:
Make sure to cook the pudding mixture thoroughly to prevent any foodborne illnesses.
Food History:
Griesmeelpudding is a traditional Dutch dessert that has been enjoyed for centuries.
Flavor Profiles:
This dessert is sweet and creamy with a hint of caramel flavor.
Serving Suggestions:
Serve this dessert after a hearty meal for a sweet and satisfying end to the meal.
Related Categories
Cooking Method: N/A
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Region: Dutch
Taste: Sweet, Creamy, Caramelized, Rich