A Zesty Semolina Pudding That’s Perfect Any Time of Day

This comforting spiced semolina pudding is high in my personal top five of Chilean “postres de leche,” sweet and filling milk-based concoctions traditionally served as desserts. Our moms or grandmas used to make them, each of them having a signature spice mix containing a combination of cinnamon, vanilla, clove, orange and/or lemon peels, and of course, the love and care these kinds of preparations are capable of carrying so well. 

Nowadays we make sémola con leche and other postres de leche as a once-in-a-while treat, but in the past it was common to find them not only served after a weekday lunch, but also as a breakfast item. While testing this recipe, my semolina-stuffed husband told me his dad used to say milk desserts were crucial for children’s nutritional well-being, and that he made sure to serve them as breakfast every day. This inspired me to start eating it for breakfast. Straight from the fridge, it is filling and refreshing, especially when topped with fresh fruit. Our one-year-old baby absolutely loved it—he was clapping and smiling after the first spoonful. 

While the most popular version of sémola con leche includes a caramel sauce that is added to the bottom of the dish that will also hold the pudding (not unlike flan), the one I love the most is caramel-free and topped with a simple red wine syrup. While this red wine syrup variation is less popular and won’t be found on restaurant menus in Chile, it is the version I’ve enjoyed the most throughout my childhood at friend’s homes. While living in Columbus, Ohio, I often prepared it for friends, who made me write the recipe down for them before leaving. 

Aside from the wine syrup, my recipe for sémola con leche is otherwise similar to others in terms of flavorings and ratios, though I do deviate in one other respect: I take the time to steep the milk with spices until it’s infused with them, then strain the spices out. Most recipes just cook the spices with the semolina, leaving them for diners to remove at the table, but I think the extra time spent steeping and straining is worth it, not only for the improved eating experience, but also because I find that it results in an overall more deeply aromatic result. In any event, it’s hardly wasted time, since the milk can steep while you make the wine syrup.

My choice of spices includes cinnamon, vanilla, and a healthy dose of orange zest. You can of course alter the spices and the citrus to suit your preferences (clove and lemon zest are excellent), just keep in mind that cinnamon and any citrus peel in some form absolutely need to be there.

For the best results, it’s important to use coarse semolina flour, the kind usually used for dusting pizza peels to prevent the dough from sticking. If that’s not available, it is also possible to use medium or fine semolina flour, which are typically used for making pasta and bread. A finer grind will yield a creamier, silkier result that, while pleasant, does not fully resemble the more rustic texture of the traditional dish.

Serve it cold from the fridge in individual dessert bowls or family-style. In the latter case, you can serve it two ways: let diners scoop portions directly from the communal dish onto their plates, or you can unmold the chilled and firmed pudding from its serving bowl directly onto a plate or tray, then slice and serve with the syrup at the table.