Ingredients
Equipment
Method
- In a large, heavy-bottomed saucepan, combine the milk, sugar, vanilla, and a pinch of salt over medium heat, stirring occasionally.
- Once the milk mixture begins to boil, reduce heat to medium-low and slowly sprinkle in the semolina while whisking constantly to avoid lumps.
- Allow the pudding to gently simmer, stirring frequently for about 10 minutes, until it thickens.
- Remove from heat and stir in the whole almonds and butter until combined.
- Spoon the pudding into serving dishes and let cool to room temperature before covering and chilling for at least 2 hours or overnight.
- To serve, unmold the pudding if desired, and garnish with extra almond pieces.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 60mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 200mgIron: 1mg
Notes
This pudding tastes even better after being chilled for a few hours, allowing the flavors to develop fully.
Be sure to stir in the semolina slowly to avoid lumps.
You can infuse the milk with citrus zest for added flavor before starting the recipe.
This dessert can be easily made dairy-free by using coconut milk and dairy-free butter.
Store the pudding covered in the refrigerator for up to 3 days for best freshness.
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