Name: Classic French Semolina Cake (Gâteau de Semoule)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 liter Whole milk; 180 grams Fine semolina; 150 grams Granulated sugar (for semolina mix); 100 grams Granulated sugar (for caramel); 3 Large eggs; 1 teaspoon Vanilla extract; 1 teaspoon Lemon zest; 1 tablespoon Unsalted butter; 0.25 teaspoon Salt; 2 tablespoons Water; 2 optional, for garnish Mint sprigs

Gâteau de Semoule is a beloved traditional French dessert, a comforting semolina pudding-cake often baked until golden with a tender, custardy texture. This simple yet elegant dish is a staple in French home cooking, evoking a sense of nostalgia, and is typically served with a delicate caramel sauce.

Instructions

1
Preheat your oven to 180°C (350°F). Butter a 20-22 cm (8-9 inch) round baking dish or mold generously.
2
Prepare the caramel: In a heavy-bottomed saucepan, combine 100g granulated sugar and 2 tablespoons of water. Cook over medium heat without stirring, gently swirling the pan occasionally, until it turns into a deep amber caramel. Immediately pour the caramel into the prepared baking dish, swirling to coat the bottom evenly.
3
In a large saucepan, combine the milk, 150g granulated sugar, lemon zest, and salt. Bring to a gentle boil over medium heat, then reduce the heat to low.
4
Gradually whisk in the fine semolina, stirring constantly to prevent lumps. Continue to cook for 5-7 minutes, stirring, until the mixture thickens to a porridge-like consistency.
5
Remove the semolina mixture from the heat and stir in the vanilla extract.
6
In a separate bowl, lightly whisk the eggs. Slowly temper the eggs by gradually adding about a cup of the hot semolina mixture to the eggs, whisking continuously. This prevents the eggs from scrambling.
7
Pour the tempered egg mixture back into the remaining semolina mixture, whisking well until fully combined and smooth.
8
Carefully pour the semolina-egg mixture over the caramel layer in the baking dish. Place the baking dish into a larger roasting pan.
9
Pour hot water into the roasting pan to create a bain-marie (water bath), reaching about halfway up the sides of the baking dish. Bake for 35-40 minutes, or until the Gâteau de Semoule is set and lightly golden on top.
10
Remove from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow it to set firmly. To serve, run a thin knife around the edge, place a serving plate over the mold, and carefully invert the Gâteau de Semoule onto the plate. Garnish with fresh mint if desired.

Chef's Tips

•When making the caramel, avoid stirring with a spoon to prevent crystallization; simply swirl the pan. Once it reaches a deep amber color, remove it immediately as it can burn quickly.
•Tempering the eggs is crucial for a smooth, custardy texture. Add the hot semolina mixture slowly and whisk vigorously to ensure the eggs are gently cooked, not scrambled.
•Chilling the Gâteau de Semoule thoroughly is essential for clean unmolding and a firm, satisfying texture. Don't rush this step.