Steps to Prepare Award-winning Gâteau de semoule aux raisins

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Easiest Way to Prepare Speedy Gâteau de semoule aux raisins. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gâteau de semoule aux raisins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau de semoule aux raisins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau de semoule aux raisins is pour un moule à charlotte diam. 18-20 cm. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gâteau de semoule aux raisins estimated approx +- 35 mn.

To begin with this recipe, we must first prepare a few components. You can have Gâteau de semoule aux raisins using 13 ingredients and 12 steps. Here is how you can achieve it.

Je vous propose ce #gâteau de #semoule aux raisins, un souvenir particulier d’un #dessert régressif à souhait qui exprime toute sa gourmandise avec ce goût de #caramel.

Ingredients and spices that need to be Get to make Gâteau de semoule aux raisins:

1. 100 g raisins secs (de préférence des raisins de Corinthe)
2. 25 ml d’eau tiède
3. 1 CS rhum
4. 800 ml lait (entier pour moi)
5. 30 g beurre (salé pour moi, avec les cristaux de sel)
6. 1 gousse vanille
7. 80 g sucre en poudre (sucre de canne blond vanillé maison pour moi)
8. 150 g semoule fine
9. 3 œufs
10. 200 ml crème liquide tiédie
11. Pour le caramel :
12. 100 g sucre
13. 40 g d’eau

Steps to make to make Gâteau de semoule aux raisins

1. Préchauffer le four à 180°C
2. Dans un bol, faire macérer les raisins secs dans l’eau tiède +- ½ h avant d’ajouter le rhum et poursuivre la macération +- ½ h
3. Dans une casserole à fond épais, porter le lait à ébullition, baisser le feu avant d’ajouter le beurre salé, le sucre et les grains de la gousse de vanille fendue et grattée, remuer régulièrement jusqu’à ce que le sucre soit bien dissout
4. Verser la semoule en pluie en une seule fois, bien mélanger et faire cuire à feu doux pendant +- 5-6 mn, sans cesser de mélanger, jusqu’à ce que la préparation épaississe, réserver pour refroidissement
5. Dans une casserole à fond épais, faire fondre à sec et sur feu doux le sucre pendant +- 10 mn
6. Quand il prend une teinte blond foncé, verser aussitôt l’eau en 3 fois, en faisant attention à la vapeur et aux éventuelles projections
7. Mélanger au fouet, porter à ébullition, ôter du feu et couler le caramel au fond de votre moule en le répartissant sur toute la surface
8. Une fois la semoule à température ambiante, incorporer la crème liquide tiédie, les œufs battus en omelette et les raisins égouttés, mélanger intimement
9. Verser la préparation dans le moule, lisser la surface et déposer le moule dans un plat dans lequel vous aurez versé +- 2 cm d’eau froide, recouvrir de papier alu et enfourner +-35 mn, selon votre four, en surveillant la cuisson
10. Après complet refroidissement, conserver au frais +- 6 h avant de démouler
11. Au démoulage, le caramel va joliment couler sur le gâteau de semoule façon ‘crème renversée’
12. Le gâteau de semoule se conserve facilement plusieurs jours au réfrigérateur, recouvert de film alimentaire.

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