Name: Semoule au Lait (French Semolina Pudding)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups Whole Milk; 0.5 cup Fine Semolina; 0.5 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 0.25 teaspoon Salt; 0.5 teaspoon Lemon Zest (optional); 1 tablespoon Unsalted Butter (optional); 1 cup Fresh Berries (for serving); 1 teaspoon Cinnamon Powder (for dusting); 4 leaves Mint Leaves (for garnish)

Semoule au lait is a beloved classic French dessert, a creamy and comforting semolina pudding often enjoyed warm or chilled. This simple yet elegant dish is a staple in French households, reminiscent of childhood and offering a delicate balance of sweetness and texture, often flavored with vanilla or citrus zest.

Instructions

1
In a heavy-bottomed saucepan, combine the whole milk, granulated sugar, and a pinch of salt.
2
Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil vigorously.
3
Once simmering, slowly pour in the fine semolina in a thin stream while continuously whisking to prevent lumps from forming.
4
Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon or whisk, for 8-12 minutes, or until the semolina has thickened to a creamy pudding consistency. It should coat the back of the spoon.
5
Remove the saucepan from the heat. Stir in the vanilla extract, lemon zest (if using), and unsalted butter (if using) until fully incorporated and melted.
6
Pour the semoule au lait into individual serving bowls or a large serving dish.
7
Serve warm immediately, or allow it to cool to room temperature before chilling in the refrigerator for at least 2 hours for a firmer consistency.
8
Garnish with fresh berries, fruit compote, or a dusting of cinnamon powder and a mint leaf before serving, if desired.

Chef's Tips

•To ensure a smooth pudding, always add the semolina slowly while continuously whisking the simmering milk.
•For a richer flavor, infuse the milk with a vanilla bean split lengthwise before adding semolina, then remove the bean before serving.
•Semoule au lait can be enjoyed both warm and chilled. Chilling will result in a firmer, more set pudding.
•Experiment with other flavorings like orange blossom water, rum, or a different citrus zest for variety.
•Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.