This Semolina Flan is a smooth, custardy dessert with a gentle grainy texture from fine semolina. Lightly sweet with notes of vanilla and a hint of caramel, it’s a comforting treat that feels both simple and special — perfect served chilled on a warm day or cozy after dinner.

Ingredients:
(Serves 6)

For the caramel:

1/2 cup (100 g) granulated sugar
2 tablespoons water

For the flan:

750 ml (3 cups) whole milk
80 g (1/2 cup) fine semolina
60 g (1/3 cup) sugar
2 eggs
1 teaspoon vanilla extract
Zest of 1 lemon or orange (optional, for a citrus note)

Instructions:

1. Make the caramel:

In a small saucepan, combine sugar and water.
Heat over medium heat without stirring until it turns a deep golden color.
Immediately pour into the bottom of a flan mold or small ramekins, swirling to coat the bottom. Set aside to cool and harden.

2. Prepare the semolina mixture:

In a pot, bring the milk to a gentle simmer.
Slowly whisk in the semolina, stirring constantly to avoid lumps.
Add sugar and keep stirring over low heat for about 5–7 minutes, until the mixture thickens slightly.

3. Add eggs and flavor:

Remove the pot from heat. Let it cool for a few minutes so you don’t scramble the eggs.
In a small bowl, beat the eggs with vanilla and optional citrus zest.
Gradually whisk the egg mixture into the warm semolina, stirring quickly until well combined.

4. Bake the flan:

Pour the mixture into the caramel-lined mold(s).
Place the mold in a larger baking dish filled halfway with hot water (bain-marie style).
Bake at 160°C (320°F) for 35–45 minutes, or until the center is just set but still slightly wobbly.

5. Chill & serve:

Let cool completely, then refrigerate for at least 4 hours (overnight is even better).
To serve, run a knife around the edges and invert onto a plate so the caramel drips down the sides.

Tips & Variations:
✔️ Want it creamier? Use a mix of milk and cream.
✔️ Add a splash of rose water or orange blossom for a floral twist.
✔️ Serve with toasted almonds or pistachios for a crunchy topping.

Would you like a chocolate version of this flan too — with cocoa in the semolina base and a rich, dark caramel layer? ????????