Cooking with The Smiling Chef: Semolina Creme Brûlée

Semolina Creme Brûlée_Brendon D'Souza_1

We’ve woken up to yet another rainy Autumn morning in Sydney today. However, all is not lost. For me, days like these are the perfect excuse to bake and warm things up in the kitchen. It’s a little unusual but I wanted to try out a recipe from the My Little French Kitchen by Rachel Khoo. I’ve altered her base semolina pudding with the addition of sour prunes that help to balance the flavours and create a rich hum for the whole dish. Try it out and let me know what you think.

Prep time 10 minutes | Cooking time 15 minutes | Chilling time 3 hours | Serves 4

Ingredients:

  • 25ml orange juice
  • 4 prunes
  • 600mL milk
  • 50g butter
  • 50g semolina
  • 50g caster sugar, plus 4 tbsp extra for the topping

Place the juice and prunes in a small microwave-safe bowl. Heat on high for 30 second to allow the prunes to plump up.

For the semolina cream place the milk and butter into a medium saucepan. Heat over medium flame till just under boiling, reduce heat to low and rain in the semolina. Cook stirring slowly for 10-15 minutes until the mixture thickens. Be very careful as the mixture will bubble and splatter. You are looking for a thick creamy consistency. Stir through the sugar.

Divide the prunes and juice between four ovenproof ramekins. Top with ¼ semolina mixture in each, cover with foil and chill for 3 hours or more in the fridge.

When ready to serve sprinkle 1 tbsp of caster sugar over each pudding. If you have a blowtorch, slowly wave the flame 5cm away from the surface until caramelised. Alternatively pop under a grill/salamander for 5 minutes until caramelised.

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Writer’s notes: A little goes a very long way with this dessert. It may not seem like much semolina, but it expands quite rapidly when heated so do not be tempted to add more, or you’ll have yourself a semolina volcano. A version of this article was first published in Grapeshot Magazine Issue 2|Volume 6| March 2014: Clash of the Titans.  

Happy Cooking and Keep Smiling,

Brendon 🙂

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6 Comments Add yours

  1. mmmarzipan says:

    That looks and sounds amazing!!! Wow! 🙂

    Like

    1. Thank you very much. It’s a very simple recipe. It’s definitely changed my appreciation for porridge 🙂

      Like

  2. Amanda says:

    This looks delicious. I really like all kinds of custards, but I had no idea that there was semolina in them or any kind of flour at all. Very cool.

    Like

    1. Thanks for the comment Amanda. I know this is not the traditional recipe but it’s a great twist (and a perfect excuse to eat dessert for breakfast the next morning) 🙂

      Like

  3. Bryan Macias says:

    It looks so good I can taste it already! I’ll definitely be trying this out soon.

    Like

    1. Thanks so much Brian! Definitely let me know how it goes 🙂

      Like

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