Why It Works
- Steeping the milk with spices infuses it with their flavor and allows them to be strained out before serving the dessert.
- Energetic whisking with a whisk prevents lumps from forming when adding the semolina to boiling milk.
- The semolina-to-milk ratio in this recipe works for the two traditional serving ways: creamy if served in dessert bowls, yet firm if unmolded.
This comforting spiced semolina pudding is high in my personal top five of Chilean "postres de leche," sweet and filling milk-based concoctions traditionally served as desserts. Our moms or grandmas used to make them, each of them having a signature spice mix containing a combination of cinnamon, vanilla, clove, orange and/or lemon peels, and of course, the love and care these kinds of preparations are capable of carrying so well.
Nowadays we make sémola con leche and other postres de leche as a once-in-a-while treat, but in the past it was common to find them not only served after a weekday lunch, but also as a breakfast item. While testing this recipe, my semolina-stuffed husband told me his dad used to say milk desserts were crucial for children's nutritional well-being, and that he made sure to serve them as breakfast every day. This inspired me to start eating it for breakfast. Straight from the fridge, it is filling and refreshing, especially when topped with fresh fruit. Our one-year-old baby absolutely loved it—he was clapping and smiling after the first spoonful.
While the most popular version of sémola con leche includes a caramel sauce that is added to the bottom of the dish that will also hold the pudding (not unlike flan), the one I love the most is caramel-free and topped with a simple red wine syrup. While this red wine syrup variation is less popular and won’t be found on restaurant menus in Chile, it is the version I’ve enjoyed the most throughout my childhood at friend’s homes. While living in Columbus, Ohio, I often prepared it for friends, who made me write the recipe down for them before leaving.
Aside from the wine syrup, my recipe for sémola con leche is otherwise similar to others in terms of flavorings and ratios, though I do deviate in one other respect: I take the time to steep the milk with spices until it's infused with them, then strain the spices out. Most recipes just cook the spices with the semolina, leaving them for diners to remove at the table, but I think the extra time spent steeping and straining is worth it, not only for the improved eating experience, but also because I find that it results in an overall more deeply aromatic result. In any event, it's hardly wasted time, since the milk can steep while you make the wine syrup.
My choice of spices includes cinnamon, vanilla, and a healthy dose of orange zest. You can of course alter the spices and the citrus to suit your preferences (clove and lemon zest are excellent), just keep in mind that cinnamon and any citrus peel in some form absolutely need to be there.
For the best results, it's important to use coarse semolina flour, the kind usually used for dusting pizza peels to prevent the dough from sticking. If that’s not available, it is also possible to use medium or fine semolina flour, which are typically used for making pasta and bread. A finer grind will yield a creamier, silkier result that, while pleasant, does not fully resemble the more rustic texture of the traditional dish.
Serve it cold from the fridge in individual dessert bowls or family-style. In the latter case, you can serve it two ways: let diners scoop portions directly from the communal dish onto their plates, or you can unmold the chilled and firmed pudding from its serving bowl directly onto a plate or tray, then slice and serve with the syrup at the table.
Recipe Details
Semola con Leche y Salsa de Vino (Chilean Spiced Semolina Dessert With Red Wine Syrup) Recipe
Ingredients
For the Red Wine Syrup:
1 cup red wine
1 cup granulated sugar
For the Semolina Pudding:
5 cups (1.2L) whole milk
1/2 cup granulated sugar (3 1/2 ounces; 100g)
1/2 teaspoon Diamond Crystal kosher salt; if using table salt use half as much by volume
Five 3-inch strips orange zest
3 whole sticks (about 15g) Mexican (Ceylon) cinnamon
1 vanilla pod or 1/2 teaspoon vanilla extract
3 1/2 ounces (100g) coarse semolina flour (see notes)
Directions
For the Red Wine Syrup: In a small saucepan, heat wine and sugar over medium heat, stirring often, until boiling, then reduce heat and simmer until slightly thickened, about 15 minutes. Consistency should be similar to pomegranate syrup or honey. To check while cooking, pour a teaspoon of the syrup onto a cold flat dish so it cools down quickly. Remove from heat and let cool slightly, then pour into an airtight container and refrigerate until ready to use.
For the Semolina Pudding: In a medium Dutch oven or other heavy-bottomed pot, combine milk, sugar, salt, orange peel, and cinnamon sticks. Using a sharp paring knife, split vanilla pod lengthwise, then scrape out seeds and add them to milk along with pod; alternatively, add vanilla extract. Set over medium-low heat and, stirring frequently with a wooden spoon, bring to a gentle boil, then immediately remove from heat. Set aside to infuse for 20 minutes, stirring often to avoid skin formation on top.
Using a slotted spoon, remove and discard orange zest, vanilla pod, and cinnamon sticks from the milk. Return milk to medium-low heat, and return to boil while stirring often. Using a whisk, gently sprinkle in semolina while whisking constantly. Continue whisking constantly until mixture is very thick and semolina is fully cooked, about 5 minutes. (Be careful to keep your face away from the pot, as the semolina can bubble and spit as it thickens.)
Using a ladle and working quickly while the semolina is still fluid, pour hot pudding into 6 individual heat-safe serving bowls, or alternatively 1 large heat-safe serving bowl (see notes. Use a spatula to smooth the top of the pudding, then cover with plastic wrap (the plastic does not need to touch the surface of the semolina) and refrigerate until cold, 1 to 3 hours.
Before serving, let the red wine syrup come to room temperature. The pudding can be served in its dish, or unmolded onto a plate and sliced to serve. To unmold, flip the pudding bowl quickly over a flat tray or plate and place a hot and wet dish towel over the bottom of the pudding bowl. Leave it there for about 2 minutes and gently shake and lift the bowl to unmold the pudding. The pudding should separate easily from the bowl. Serve with the chilled red wine syrup.
Special Equipment
Small saucepan, medium Dutch oven or heavy-bottomed pot, serving dish or bowl
Notes
Coarse semolina is sold online by King Arthur’s as well as this Chilean brand.
Make-Ahead and Storage
The red wine syrup can be refrigerated in an airtight container for up to 1 month.
The semolina pudding can be refrigerated, covered with plastic wrap, for up to 3 days. I do not recommend freezing it.
Nutrition Facts (per serving) | |
---|---|
413 | Calories |
7g | Fat |
73g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 413 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 4g | 19% |
Cholesterol 20mg | 7% |
Sodium 195mg | 8% |
Total Carbohydrate 73g | 27% |
Dietary Fiber 1g | 4% |
Total Sugars 60g | |
Protein 9g | |
Vitamin C 1mg | 7% |
Calcium 242mg | 19% |
Iron 1mg | 6% |
Potassium 354mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |