Creamy Semolina Pudding

4.37 from 50 votes

A basic semolina pudding recipe that's quick to make. It can be used also as a filling to sweet pies and tarts.

Prep Time10

Cook Time20

Course: Dessert

Cuisine: Greek

Keyword: cream, custard, easy

Servings: bowls

Calories: 368kcal

If you haven't cooked with semolina before, please take a moment to read the semolina cream tips in the text above.
Heat milk, half the sugar, vanilla extract, and semolina in a small cooking pot. Stir often with a whisk.
Beat eggs with the remaining sugar until foamy and fluffy using an electric mixer or electric whisk.
Combine both mixtures. When the milk mixture is steaming hot (stir the mixture often, as the semolina sinks to the bottom), add it slowly and gradually into the eggs, while whisking the eggs constantly. Add half the milk to the eggs and then transfer the mixture back to the cooking pot.
Simmer for a couple of minutes at medium to low heat (if using a gas stove), until the cream thickens. Be careful when it starts to boil and bubble; stir constantly.
Cool for 10 minutes, stirring occasionally.
Stir in the butter.
Serve. Transfer the pudding into small bowls and serve warm, or let it cool down a bit more before serving. Top with ground cinnamon and a sprinkle of sugar for more sweetness or your preferred topping. Enjoy!