Burnt Cream with Prunes

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5 from 2 reviews

Recipe adapted from My Little French Kitchen by Rachel Khoo



  1. Heat the milk in a saucepan and bring it to the boil
  2. Add the semolina and whisk continuously for 5 minutes until the mixture thickens nicely.
  3. Remove the pan from the heat and stir through the prunes.
  4. Pour the mixture evenly between 4 ramekins.
  5. Chill in the fridge for about 30 minutes.
  6. When you are ready to serve, sprinkle about 1-2 tablespoons of sugar over each ramekin, making sure you have an even layer of sugar.
  7. Use a handheld blowtorch to lightly scorch and caramelise the sugar.
  8. Serve immediately.

Kitchen Notes

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.