Semoule au Lait with Caramel and Pecan by @soavanille

15 min

4 servings

🥛

490 ml

Milk

🥛

100 ml

Heavy cream

🍬

60 g

Sugar

🌾

80 g

Semolina

🍦

0.5

Vanilla bean

🧈

Salted butter caramel

🌰

Pecan nuts

  1. Pour
    • Milk
    • Heavy cream
    • Vanilla bean

    Pour the milk and cream into a saucepan, add the vanilla bean and let it infuse over low heat.

  2. Add
    • Sugar

    Add the sugar and mix, then increase to medium heat.

  3. Add
    • Semolina

    Add the semolina and mix for 3 to 5 minutes until cooked.

  4. Pour

    Pour into ramekins or small bowls.

  5. Cool

    Let cool at room temperature and place in the fridge if needed.

  6. Add
    • Salted butter caramel
    • Pecan nuts

    Before serving, add a drizzle of salted butter caramel and toasted pecan nuts.

Semoule au Lait with Caramel and Pecan by @soavanille

15 min

4 servings

🥛

490 ml

Milk

🥛

100 ml

Heavy cream

🍬

60 g

Sugar

🌾

80 g

Semolina

🍦

0.5

Vanilla bean

🧈

Salted butter caramel

🌰

Pecan nuts

Preparation Steps

  1. Step 1/6

    Pour the milk and cream into a saucepan, add the vanilla bean and let it infuse over low heat.

    🥛Milk
    🥛Heavy cream
    🍦Vanilla bean
    🍲Saucepan

  2. Step 2/6

    Add the sugar and mix, then increase to medium heat.

    🍬Sugar
    🍲Saucepan
    🥄Whisk

  3. Step 3/6

    Add the semolina and mix for 3 to 5 minutes until cooked.

    🌾Semolina
    🍲Saucepan
    🥄Whisk

  4. Step 4/6

    Pour into ramekins or small bowls.

    🍳Ramekins

  5. Step 5/6

    Let cool at room temperature and place in the fridge if needed.

    🍳Ramekins

  6. Step 6/6

    Before serving, add a drizzle of salted butter caramel and toasted pecan nuts.

    🧈Salted butter caramel
    🌰Pecan nuts
    🍳Ramekins

Composition

Ingredients

Types

Dairy, Sweetener, Grains, Spices, Nuts

Ingredients

Milk, Heavy cream, Sugar, Semolina, Vanilla bean, Salted butter caramel, Pecan nuts

Notes

Heavy cream (full-fat liquid cream), Sugar (30 to 60g), Semolina (large grain semolina or large-grain couscous), Salted butter caramel (amount not given, drizzled before serving), Pecan nuts (toasted, or other nuts, amount not given)

Allergens

Milk, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free

Calories

260 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 28g, Fat: 13g, Fiber: 1g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 160mg, Potassium: 220mg, Sodium: 90mg, Phosphorus: 110mg

Vitamins

Vitamin A: 120µg, Vitamin D: 0.5µg, Vitamin B2: 0.2mg

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Saucepan, Whisk, Ramekins

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Everyday Dessert, Unexpected Guests / Impromptu Dinner

Origin

Source

Platform

instagram

Original Creator

@soavanille

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Soft, Crunchy

Flavors

Vanilla, Sweet, Caramel, Buttery, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (in an airtight container or covered ramekins,add caramel and pecans only just before serving), room temperature : a few hours (only until cooled after cooking, before chilling)