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Le Chaudron recipe
Semoule au lait (Cookéo)
Semolina pudding (Cookeo)
⏱ 20 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1liter whole milk
150 g (5 oz)fine semolina
80 g (3 oz)sugar
1 clovevanilla
1 pinchsalt
- 1 liter whole milk
- 150 g (5 oz) fine semolina
- 80 g (3 oz) sugar
- 1 clove vanilla
- 1 pinch salt
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
- Pour the milk into the pot. Split the vanilla bean, scrape out the seeds and add them with the pod.
- Add the fine semolina, sugar and pinch of salt and stir gently to avoid lumps.
- Close the lid and run PRESSURE COOK mode for 5 minutes.
- Release the steam carefully, then open the lid once the pressure has fully dropped.
- Stir (it thickens as it cools) and remove the vanilla pod.
- Divide among ramekins, let cool, then chill at least 2 hours.
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