European
France - Pasta and Grains
Semoule au Lait
Chef's Menu Description
Nostalgic French nursery dessert: fine semolina slowly simmered in vanilla-infused whole milk with sugar and egg yolks, served warm with homemade salted caramel or fruit coulis.
Ingredients
- • 80g fine semolina
- • 750ml whole milk
- • 1 whole vanilla bean (split and seeds scraped)
- • 60g caster sugar
- • 1 egg yolk (optional, for extra richness)
- • 20g butter, salted caramel sauce for serving
Preparation Steps
1
Phase 1
Bring milk, sugar, vanilla bean, and seeds to a gentle simmer in a heavy saucepan. Remove vanilla pod.
2
Phase 2
Rain in semolina while whisking constantly. Simmer over low heat for 5 minutes until thick and smooth.
3
Phase 3
Off heat, stir in butter and whisk in egg yolk until silky.
4
Phase 4
Pour into small ceramic dessert bowls and serve warm drizzled with golden salted butter caramel.