Greek Semolina Pudding

A simple but elegant and delicious dessert!

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Greek semolina pudding is such a beautiful dessert. My creamy white pudding is topped with chopped green pistachios and a bright red maraschino cherry. The perfect color combination for the holidays! The pudding is basically Greek custard pie filling, so if you like Galaktoboureko, you’re going to love this. Sweet, creamy pudding with a crunch. It’s so easy to make and can be doubled or tripled for a crowd. You can even make it a day ahead to save time on the day of your gathering. You’re going to love this as much as we do!

Why you’ll make this for every holiday party

Velvety vanilla pudding

Pistachio crunch

Fresh, juicy cherry

An easy-to-make but impressive semolina pudding that can be made ahead!

Everything you need

• Whole milk –for the creamiest pudding
• Granulated sugar
• Fine semolina flour –store any flour you have left in the freezer
• Cornstarch
• Eggs
• Egg yolk
• Salt
• Pure vanilla extract
• Butter –makes the pudding nice and rich
• optional: orange blossom water, rosewater, almond extract, or your favorite flavor

Garnish:

• Chopped pistachios
• maraschino cherries

How to make Greek Semolina Pudding

1. Add the milk, salt, and half of the sugar to a saucepan. Place over medium heat and cook until steaming hot.
2. In a mixing bowl, combine the eggs, cornstarch, and remaining sugar and whisk together until smooth.
3. Temper the egg mixture by slowly adding a bit of the steaming hot milk to the egg mixture while whisking together.
4. Then, pour the egg mixture into the saucepan and return to medium heat.
5. Cook while constantly whisking until it boils and thickens enough to coat the back of a spoon.
6. Remove the pan from the heat and add the butter, vanilla, and orange blossom water.
7. Whisk together until smooth.
8. Divide the pudding into serving cups or bowls and allow it to cool completely.
9. Garnish with chopped pistachios and a maraschino cherry in the center of each pudding cup.

Serving

You can serve these individual pudding cups warm, but I prefer to serve them at room temperature or cold. I top the pudding with chopped pistachios, salted or unsalted, and a juicy maraschino cherry right in the center. You could also try fresh cherries or cherry preserves. To make things even easier, the pudding can be made the day before a gathering and refrigerated. There’s nothing better than having an impressive dessert already made on a busy cooking day. Everyone’s going to love it! Kali Orexi!

More Galaktoboureko desserts

• Pistachio Galaktoboureko Rolls
• Kataifi Galaktoboureko
• Galaktoboureko: Greek Custard Pie
• Galatopita: Greek Custard Pie (without syrup)
• GALAKTOBOUREKO ROLLS: GREEK CUSTARD & PHYLLO ROLLS

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Greek Semolina Pudding

Yield: 4 servings

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Ingredients

• 3 cups whole milk
• 1 cup (240g) granulated sugar
• 1/4 cup (40g) fine semolina flour
• 1 tablespoon cornstarch
• 2 whole eggs
• 1 egg yolk
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 tablespoon butter
• optional: 1 tablespoon orange blossom water or rosewater

Garnish:

• Chopped pistachios
• maraschino cherries

Instructions

1. Add the milk, salt, and half of the sugar to a saucepan. Place over medium-heat and cook until steaming hot.
2. In a mixing bowl combine the eggs, cornstarch, and remaining sugar and whisk together until smooth.
3. Temper the egg mixture by slowly adding the steaming hot milk to the egg mixture while whisking together.
4. Pour the mixture back into the sacuepan and return to medium-heat. Cook will whisking constantly until it boils and thickens enough to coat the back of a spoon.
5. Remove the pan from the heat and add the butter, vanilla, and orange blossom water. Whisk together until smooth.
6. Divide the pudding into serving cups or bowls and allow to cool completely.
7. Garnish with chopped pistachios and a maraschino cherry in the center of each pudding cup.
8. Kali Orexi!

Notes

The pudding can be made the day before it will be served and refrigerated.

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