Easy recipe semolina flan

Easy recipe semolina flan

The semolina flan is a very easy traditional dessert but above all tasty with its touch of caramel, quite dense in texture thanks to the addition of the semolina and whose taste reminds us of the flan. Raisins macerated in rum are often added to it.

Caramel is easy to make, if this is your first time making homemade caramel, avoid the non-stick pan which crystallizes the sugar.

I also made an unusual flavor flan with pumpkin and maple syrup, we really enjoyed it, too bad I couldn't present this recipe to you especially since I had a strong migraine and impossible for me to take pictures but this is only a postponement.

The flan is the kids favorite dessert with its creamy texture and that touch of caramel , The ingredients are basic: eggs, milk, sugar, semolina and of course caramel. It can be baked in a flan pan or ramekins.

The preparation does not require a good mastery just mix all the ingredients (except the eggs and the semolina) in a saucepan, heat everything and add the semolina while stirring so that it does not stick to the bottom of the pan ( this is important) and finally out of the heat, add the eggs. The custard is then baked in a bain-marie.

PREP TIME: 10 MIN | COOK TIME: 45 MIN | TOTAL TIME: 55 MIN

Ingredients :

• 1 L milk
• 50 g sugar
• 150 g fine semolina
• 1 sachet of vanilla sugar
• 3 eggs

Caramel:

• 100 g sugar
• 1 tbsp water

Instructions :

Prepare the caramel:

1. Pour the sugar and water into a saucepan.
2. Let the sugar melt in circular movements with the pan.
3. Mix with the wooden spoon, the sugar will take on a caramel color.
4. Remove from the heat and pour into the ramekins.

Prepare the custard:

1. Rinse a saucepan without drying it (so that the milk does not stick to the bottom of the saucepan) and pour in the milk, sugar and vanilla.
2. Mix the preparation before bringing to a boil over medium heat while stirring.
3. Pour in the semolina without stopping stirring with a whisk so that the semolina does not stick to the bottom of the pan but also to avoid lumps until it thickens.
4. Off the heat, add the eggs and pour into the ramekins or a flan mold.
5. Place the ramekins in a large baking dish and pour the water halfway up.
6. Bake in a preheated oven at 210 C for 30 minutes for a flan mold or 45 minutes at 150 C for the ramekins.
7. Leave the custard to rest in the oven, turned off, for 10 minutes.
8. Let cool to room temperature before placing in the refrigerator for at least 4 hours.
9. Unmould onto a serving platter and serve.