Semolina custard cream with cherry jam
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick desserts to make when I want something comforting without spending hours in the kitchen. Semolina custard is naturally creamy and rich, and semolina itself is packed with protein and fiber, making it surprisingly nourishing. What I love most is how fast it comes together, ready in just twenty minutes from start to finish. The silky custard pairs beautifully with sharp cherry jam, creating a lovely contrast that feels elegant enough for guests but honestly too easy to keep just for myself. A squeeze of lemon zest brightens everything up perfectly.
Ella x
Ingredients
- 600 mlswhole milk
- 50 gramscaster sugar
- 25 mlsclear honey
- 75 gramsessential semolina
- 2british blacktail medium free range eggs(British Blacktail Medium Free Range Egg yolks)
- 35 gramsunsalted butter(cubed)
- 2 tspvanilla extract
- 4 tbspmorello cherry conserve
- 1unwaxed lemon(zest)
Detail level
Instructions
- 1
In a large pan, bring the milk, sugar and honey to the boil. Whisk in the semolina and cook for 4-5 minutes over a medium heat, stirring, until the liquid is completely absorbed and the semolina looks smooth and thick. Remove from the heat, add the egg yolks and whisk vigorously to incorporate them as quickly as possible.
- 2
Return the pan to the heat for another minute, add the butter and whisk until melted. Turn off the heat, stir in the vanilla extract and divide the pudding between 4 bowls. Spoon over the jam and sprinkle with the lemon zest to serve.
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