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Le Chaudron recipe
Semoule au lait et poire fondante
Semolina pudding with soft pear
⏱ 20 minServes 4Easy170 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
60 g (2 oz)fine semolina
500 ml (2 cups)milk
1very ripe pear
1 tablespoonsugar
1 pinchvanilla powder
- 60 g (2 oz) fine semolina
- 500 ml (2 cups) milk
- 1 very ripe pear
- 1 tablespoon sugar
- 1 pinch vanilla powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the milk to a simmer with the vanilla.
- Sprinkle in the semolina, stirring constantly.
- Cook 5 minutes over low heat, stirring, until thick.
- Cut the pear into very small dice.
- Stir in the diced pear and sugar.
- Let cool to lukewarm before serving.
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