Semolina with caramel milk and fruit

Semolina with caramel milk and fruit

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source: click! good appetite!
it is not a sweet that was too appreciated but I said to share my experience: D maybe you will like it: p
I didn't put raisins but jam and I gave it a lemon flavor ...

  • 500 ml of milk
  • 1/2 cup semolina
  • 6 tablespoons sugar
  • 2 sachets of vanilla sugar
  • coconut
  • March 1
  • a slice of lemon
  • Sweety

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Semolina with caramel milk and fruit:

Put 3 tablespoons of sugar and caramelized vanilla sugar. When the sugar has melted, add the milk and let it boil. When the milk has boiled, add the semolina in the rain and leave until it boils well and thickens. Remove from the heat and add the rest of the sugar.

In a bowl we put food foil, it will be enough to cover the bowl and on top. Place the lemon slice on the bottom of the bowl and the apple slices on the edges. Pour the hot semolina over the fruit and press to shape well. Put the aluminum foil over the semolina and put the bowl in the fridge for about 20 minutes. Take the foil on top, place the bowl with the bottom up and gently pull on the edges of the foil. It will come out of the bowl easily and then we remove the food foil. Sprinkle with coconut and add jam.

Good appetite!

Tips sites


you can put whatever fruit you want


the original recipe is with raisins soaked in rum

Wonderful semolina with milk

The most fragrant semolina with milk for rainy days

One of the advantages of being a parent is that you can enjoy all the delicious dishes of childhood again. Among them is the semolina with milk, a dessert not at all complicated, but absolutely wonderful, which remains fashionable regardless of the generation.


  • 5 cups of milk
  • 1 cup and a half semolina
  • 6 tablespoons brown sugar
  • 1 teaspoon vanilla sugar / half a vanilla bean
  • cinnamon to taste
  • jam (optional)

How come? Heat the milk with the sugar and vanilla pod, then add the semolina in the rain, taking care to stir continuously for a good homogenization. Let it boil for 20 minutes and stir constantly. After boiling, remove the pan from the heat and remove the vanilla pod (if we have not used such a thing, now add a teaspoon of vanilla sugar and mix well). We pour the semolina with milk in the bowls, we put cinnamon on top according to taste and, if we want a maximum pampering, and a little of our favorite sweetness.

If you find a dessert just for children, we suggest you take a test: call some friends & # 8211 adults & # 8211 and invite them to a semolina with milk. We guarantee that no one will have the car in service, meeting with parents or appointment with a doctor. They will all come!

What ingredients do we use for the semolina recipe with milk?

Rating 5.0 from 15 reviews

  • 500 ml of whole milk
  • 50 gr gray
  • 1-2 tablespoons sugar
  • 1 pinch of salt
  • 1 tablespoon thick cream
  • Sweety
  • vanilla


Step 1

Warm milk cake

We prepare a 20x20 cm tray that we grease with butter and flour, butter and baking paper or non-stick spray. Preheat the oven to 170 & degC.

In a large bowl, put eggs, sugar, vanilla. Mix with the mixer at high speed, 12-15 minutes or until the eggs double in volume and we have a light foam, in which the sugar granules are no longer felt. Add sifted flour together with baking powder. Mix with a spatula, with folding movements, so as not to remove the air from the composition. Heat the milk until it reaches the boiling point and melt the butter in the hot milk.

Add the mixture of hot milk and butter to the composition. Mix well. Pour the composition into the pan, level with a spatula. Bake the cake with warm milk for 35-40 minutes or until it passes the toothpick test.

After the warm milk cake cools down a bit, we can turn it over on a plate for complete cooling. We can powder it with sugar before serving. We promise it is delicious and all children will be happy to find it in the package!

Sweetened condensed milk - Dulce de Leche recipes

Here, we offer you the opportunity to discover a sensational product: sweetened condensed milkDeLatte milk cream and we provide many condensed milk recipes to sweeten your days.

Sweetened condensed milk is one of the most used methods for preserving milk, being highly appreciated all over the world. There are many recipes with condensed milk, from simple ones for cakes to complex ones for cakes or cream cakes.

We often hear it used for desserts sweet milk - Caramel milk cream. The product has the consistency of a thick, very sweet caramel that can be consumed both directly from the box and used for various sweets or as a topping for ice cream or fruit. Once the box is opened, the dulce de leche is stored in the refrigerator (preferably in a glass jar that has a screw cap) and will have to be consumed in 2-3 days. But we guarantee - once tried, you will definitely not resist consuming it as soon as possible again.

We offer the following variants of sweetened condensed milk - milk creams for which you can opt according to your preferences: DeLatte Caramelo - Dulce de Leche, available in 2 variants: at 397g (easy-open and lid) and at 1kg (easy open ), DeLatte Caramelo with Cocoa - Sweet Milk with Cocoa for those who prefer the intense taste of cocoa: at 397g (easy open and lid) and DeLatte Conde - sweetened condensed milk / milk cream available at 410g (easy open and lid) and 1kg (easy open).

If you are not sure what you can prepare with Delatte milk cream, we offer you help with many ideas: on our website you can find recipes with sweetened condensed milk, recipes recommended by us, but also by satisfied customers who have tried our products. A little tip: you can also use milk cream for a different taste in the rice or noodle recipe with milk. You will surely find the sweet taste of childhood.

Order milk cream from delatte and add our website to your favorites, so even when you need inspiration for a new recipe, always access delatte.ro. Our products are delivered all over the country, with payment upon receipt of the package, and in case you have any questions, an operator will be permanently at your disposal for any information you need.

Only good to enjoy!

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added to recipes in the form of cream for cakes or cookies, ice cream topping / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.

Semolina with caramel milk and fruit - Recipes

I had a crazy craving for semolina with milk. It's true that I eat semolina with rare milk, about 1-2 times a year, but when I feel like it I have to make a big bowl to get enough.

I think you all know that it is extra good and it is made quickly, plus you are hungry :))

I boiled the milk in which I melted the sugar. When it started to boil, I added the semolina, stirring constantly with a whisk. If we do not mix well, lumps may appear (in fact, as in polenta).

I left it on low heat for about 15 minutes, stirring constantly.

My quantities are for a semolina with softer milk because that's how I like it. If you like it to be hard, possibly put it in shapes, add semolina.

I put it hot in the bowl, decorated it with slices of apples and nutmeg.

14 Response to "Milk semolina"

The taste of childhood is delicious

That's right, a childhood memory!

do you receive my dwarf from you? He would eat "gray" nonstop, he tells her. ))kiss

Of course I get your baby! I welcome you too, my dear! Many kisses!

During my childhood holidays, my grandmother and her sister had their houses next to each other, and I and one of my cousins ​​every morning poppy semolina with milk sprinkled with syrup, a delight, if I woke up first, I waited for him to wake up and we can pope together, and if he wakes up first he will do the same. so, this semolina awakens pleasant fffffffffffff memories in me).

Mmmm, how good it looks! With apples and cinnamon. PERFECT!

How much, semolina with milk or rice with milk reminds me of the moments when my mother used to make for & # 39Mosi & # 39, that holiday when plates and dishes are shared, etc. and my mother used to make semolina and put it on plates. After eating our saturated semolina, I waited to taste the one I received from the neighbors when they shared the dishes. And now after many years, when I do it and my mother doesn't do it, it seems just as good to me. )

Maya, I really like the combination with apple, but for some time I discovered nutmeg and, although I always have cinnamon at hand, I alternate it with nutmeg:) Kisses!

that's exactly what I would eat now. I haven't tried it with an apple, but I think it works great with a sour jam.

My girl adores him simply or you wonder what a set! Kisses!

Sarah, I just swallowed some pancakes :)) With sweet-sour jam, I think it went great with the portion of semolina :) I'll try next time. Kisses!

Teo, we all love him it seems :) Kisses!

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Gray - 22 recipes

Cooking recipes with semolina recommended for babies, but also for adults. It is usually used for puddings, soups and broths, caviar, bread preparation, etc.

Gray is prepared from the best variety of wheat and is very nutritious.

Foam nests and berries

1. Put flour, semolina, sugar, baking soda, baking powder and salt in a bowl. Cut the margarine into thin strips, add and knead the dough. If it is crumbly, add mineral water.

2. Sprinkle the plate with flour, spread the dough to a thickness of 1.5 cm. Cut into a round shape, place in the pan and put in the hot oven. Allow to swell and brown, then remove. Cut in half and, if they have a long core, clean them carefully so that they do not break.

3. Put the cream in a bowl and beat with a mixer. Leave to cool for a few minutes.

4. Separately, clean and wash the berries, crush one part with a blender and keep the other part for garnish. The fruit puree is mixed with cream, the cookies are filled, powdered with sugar and garnished with whole fruits.

Easter with sweet cheese and raisins


For the dough

  • two eggs
  • 120 g sugar
  • a packet of vanilla sugar
  • grated peel of a lemon
  • 100 g butter
  • 100 g raisins
  • 3-4 tablespoons rum
  • 50 g finely chopped walnuts or almonds

For the filling

  • 500 g fresh cottage cheese
  • 4 eggs
  • 150 g sugar
  • a sachet of vanilla sugar
  • a tablespoon of grated lemon peel
  • 100 g butter
  • a spoonful of semolina
  • a tablespoon of flour
  • 1/2 teaspoon baking powder
  • 100 g raisins
  • 3-4 tablespoons rum
  • two yolks
  • 150 ml of milk
  • a small packet of brewer's yeast
  • 500 g white flour 000

Method of preparation

Use good quality white flour, dried and stored in the heated kitchen for at least 3-4 hours before use. During this time it can be sifted 2-3 times. The brewer's yeast must be fresh within the warranty period indicated on the packaging. Boil the milk and leave to cool until warm, on the grill of the stove. Rub the butter until it softens or melts hot, and the raisins are washed, cleaned and sprinkled with rum.

Dissolve the brewer's yeast, a teaspoon of grated sugar and a yolk in 2-3 tablespoons of lukewarm milk. Rub until smooth, then mix with 1-2 tablespoons of flour until a creamy composition is obtained. Cover and leave in a warm place, leavened for 5-10 minutes. Meanwhile, the sugar dissolves in the skimmed milk and is flavored with the vanilla sugar, and an egg white is whipped with a pinch of salt.

The raised mayonnaise is mixed with the rest of the sifted flour, the lukewarm milk, two egg yolks, half of the melted butter and the beaten egg white. Knead vigorously until detached from the bowl or mix until a homogeneous dough is obtained. Cover with a kitchen towel and leave to rise in a warm place away from electricity. Leave to rise for about 30 minutes. The dough is well raised when it doubles in volume.

In order to obtain a very good dough, with a fine texture that unravels into strips, it is good to knead once more. To the raised dough add the grated peel of a lemon, the soaked raisins and the chopped walnuts. Knead by adding a little butter, until the raisins and nuts are evenly distributed. If the dough is kneaded once, then all the ingredients are added to the first kneaded.

Add the last part of melted butter. Now it is no longer kneaded, but folded, raising the dough from the edge to the middle, beating the dough with the back of the hand until all the butter is incorporated. Repeat this operation and rotate the bowl in which we knead, so that the dough stretches in all directions. Cover with a napkin and leave to rise again in a warm, dry place. The dough will rise faster in just 15-20 minutes.

Meanwhile, separately, in another bowl, beat the eggs with the sugar and vanilla sugar, until all the sugar has dissolved. Then add the grated lemon peel and the raisins soaked in rum. Stir gently to prevent letting go and set aside. Sift the sweet cheese and mix with the semolina, and mix the flour with the vanilla baking powder until all the sugar has dissolved. Then add the grated lemon peel and the raisins soaked in rum. Stir gently so as not to drop and set aside. The sweet cheese is passed and mixed with the semolina, and the flour is mixed with the baking powder.

To the egg cream add the sweet cheese, flour and butter rubbed butter. Mix lightly with a wooden spoon until a homogeneous cream is obtained. The raised dough is divided into two. Then stretch two round sheets the size of the tray. One of the sheets is placed in the tray lined with baking paper, and the other sheet is left on the plate sprinkled with a little flour. Leave to rise again for 10 minutes.

Pour the cream cheese into the pan over the raised dough. Place in an even layer, taking care not to press on the raised dough. Cover with the other sheet and press on the edges to join the two sheets. Grease with egg, sprinkle with almonds and bake in a hot oven at the right heat for 55-65 minutes. Allow to cool, then remove from the pan and dust with sugar.

Do not forget! Traditional dishes should not be missing from the Easter table: honey steak, honey soup, Lamb tripe.