Puddings & Custards Middle EasternMedium

Semolina Soufflé with Orange Blossom Caramel Sauce

Name: Semolina Soufflé with Orange Blossom Caramel Sauce
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 tbsp (45 g) unsalted butter, at room temperature, plus extra for ramekins; 1½ cups (360 ml) whole milk; ½ cup (80 g) fine semolina; ⅓ cup (65 g) granulated sugar; 4 whole large egg yolks, at room temperature; 1 tsp (5 ml) orange blossom water; ¼ tsp (½ g) ground cinnamon; ¼ tsp (1½ g) fine sea salt; 6 whole large egg whites, at room temperature, no trace of yolk; ¼ tsp (1 g) cream of tartar; 4 tbsp (60 g) unsalted butter, cold, cut into small cubes; ¾ cup (150 g) granulated sugar; ½ cup (120 ml) heavy cream, at room temperature; ¾ tsp (3¾ ml) orange blossom water; ⅛ tsp (¾ g) fine sea salt

From the MyKitchenBank Kitchen

An elegant Middle Eastern-French fusion dessert featuring a cloud-like semolina soufflé flavored with orange blossom water and topped with a silky caramel sauce infused with more orange blossom water. The soufflé is pillowy and delicate, with a subtle nutty flavor from the semolina, while the warm caramel provides a rich, glossy contrast. Light enough for entertaining, yet impressive enough to feel special.

Prep: 20 min
Cook: 18 min
Wait: 5 min
Total: 43 min
Makes: 6 individual soufflés

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Ingredients

6 servings

For the soufflé
3 tbsp (45 g) unsalted butter, at room temperature, plus extra for ramekins
1½ cups (360 ml) whole milk
½ cup (80 g) fine semolina
⅓ cup (65 g) granulated sugar
4 whole large egg yolks, at room temperature
1 tsp (5 ml) orange blossom water
¼ tsp (0.5 g) ground cinnamon
¼ tsp (1.5 g) fine sea salt
6 whole large egg whites, at room temperature, no trace of yolk
¼ tsp (1 g) cream of tartar
For the caramel sauce
4 tbsp (60 g) unsalted butter, cold, cut into small cubes
¾ cup (150 g) granulated sugar
½ cup (120 ml) heavy cream, at room temperature
¾ tsp (3.8 ml) orange blossom water
⅛ tsp (0.8 g) fine sea salt

Equipment (7)

6-oz (180 ml) ceramic or glass ramekins (6 pieces)
Large heavy-bottomed saucepan (3-quart / 3 L)
Medium bowl
Large bowl
Whisk
Rubber spatula
Baking sheet

Steps

Before you start

Separate eggs when they are cold, but bring egg whites to room temperature for 30 minutes before beating—they whip to greater volume
Position oven rack to the center and preheat to 375°F (190°C)
Prepare 6 ramekins (6-oz / 180 ml each) by buttering inside and dusting lightly with fine semolina
Have all ingredients measured and within reach—soufflés wait for no one

1
Make the custard base
- In a large heavy-bottomed saucepan, melt 3 tbsp (45 g) butter over medium heat.
- Add the fine semolina and stir constantly for 2–3 minutes, cooking out the raw flour taste until fragrant and light golden.
- Pour in 1.5 cups (360 ml) milk slowly while whisking to prevent lumps.
- Continue whisking until the mixture thickens and comes to a gentle simmer, about 5–6 minutes.
- The mixture should coat the back of a spoon.
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Ready when: Mixture coats a spoon and simmers gently
Tip: Whisk steadily to avoid lumps as you add the cold milk to the hot butter-semolina mixture.
2
Add sugar and flavorings
- Remove the pan from heat and let cool for 1 minute.
- Stir in 0.33 cup (65 g) sugar, 1 tsp (5 ml) orange blossom water, 0.25 tsp (0.5 g) cinnamon, and 0.25 tsp (1.5 g) salt.
- Mix until sugar dissolves completely.
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Ready when: Sugar is fully dissolved and mixture is smooth
3
Temper and fold in yolks
- In a medium bowl, whisk the 4 egg yolks lightly to break them up.
- Add one-third of the warm semolina mixture to the yolks, whisking constantly to temper them and prevent scrambling.
- Pour the egg yolk mixture back into the saucepan with the remaining semolina mixture and fold together gently but thoroughly with a rubber spatula until no streaks remain.
- Let cool to room temperature, about 3–4 minutes.
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Ready when: Mixture is smooth, no egg streaks visible, and noticeably cooler
Tip: Tempering the yolks is essential—never pour cold yolks into very hot liquid or you'll make scrambled eggs.
4
Whip the egg whites
- In a large, very clean bowl, whisk 6 egg whites with 0.25 tsp (1 g) cream of tartar at medium-high speed for 1–2 minutes until foamy.
- Continue whisking until soft peaks form (when you lift the whisk, the peaks curl slightly), about 2–3 minutes more.
- Do not overbeat or the whites will become grainy and hard to fold.
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Ready when: Whites form soft peaks that curl when the whisk is lifted
Tip: A pinch of cream of tartar stabilizes the whites and helps them reach maximum volume. Even a tiny trace of yolk or oil will prevent proper whipping.
5
Fold in meringue
- Gently fold one-third of the whipped egg whites into the semolina base using a rubber spatula, cutting down the center and sweeping along the bottom, then turning the bowl slightly and repeating.
- Once combined, fold in the remaining two-thirds in two additions, being careful not to deflate the mixture.
- The batter should be light and fluffy with just a few visible white streaks acceptable.
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Ready when: Batter is light and airy with minimal white streaks
Tip: Overmixing deflates the egg whites and results in a dense, flat soufflé. Use large, gentle motions and stop as soon as the whites are incorporated.
6
Fill ramekins and bakeOven 375°F / 190°C
- Divide the batter evenly among the 6 prepared ramekins, filling each about three-quarters full.
- Place the ramekins on a baking sheet and set in the center of the preheated 375°F (190°C) oven.
- Bake for 15–18 minutes, until the soufflés have risen about 1 inch (2.5 cm) above the rim and the tops are light golden-brown.
- The centers should wobble very slightly when you gently shake the ramekin—they are still cooking inside.
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Ready when: Tops are light golden, soufflés have risen 1 inch above the rim, centers wobble slightly
Tip: Do not open the oven door during baking or the soufflés will collapse. A slight wobble in the center is okay—residual heat will set them during the brief rest.
7
Make the caramel
- While the soufflés bake, prepare the sauce.
- In a heavy-bottomed saucepan over medium-high heat, add 0.75 cup (150 g) sugar.
- Do not stir; instead, shake the pan occasionally to ensure even heating.
- Let the sugar melt undisturbed, watching carefully.
- After 3–4 minutes, the edges will begin to turn amber.
- Once the sugar is mostly melted and light amber in color (5–6 minutes total), remove from heat immediately and carefully add 4 tbsp (60 g) cold butter cubes, stirring gently with a wooden spoon until melted.
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Ready when: Sugar is light amber; butter is melted and incorporated
Tip: Keep a close eye on the caramel as it darkens quickly. Pull it from heat as soon as it reaches light amber, not brown, or it will taste bitter. Cold butter will cause some spattering—be careful.
8
Finish the sauce
- Remove the pan from heat and carefully pour in 0.5 cup (120 ml) room-temperature heavy cream.
- The mixture will bubble and steam—stir gently until smooth.
- Add 0.75 tsp (3.75 ml) orange blossom water and 0.125 tsp (0.75 g) salt, stirring to combine.
- Let the sauce cool for 1–2 minutes; it will thicken slightly as it cools.
- The sauce should be pourable but silky, with no lumps.
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Ready when: Sauce is smooth, silky, and pourable
Tip: Adding cold cream to hot caramel is dramatic but safe if you stir gently. The orange blossom water should be added after cooling slightly so heat doesn't evaporate its delicate flavor.
9
Rest and serve
- Remove the soufflés from the oven and let rest for 1–2 minutes in the ramekins.
- Run a small knife around the edge of each ramekin if desired, then invert onto a serving plate or keep in the ramekin.
- Spoon a portion of the warm caramel sauce around or over each soufflé and serve immediately.
- The soufflé should be warm, pillowy, and slightly custardy in the center.
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Ready when: Soufflés are set enough to unmold but still tender and slightly wobbly inside
Tip: Serve immediately—soufflés begin to deflate once they cool. Have the caramel sauce ready so you can plate and serve quickly. Some prefer to leave the soufflé in its ramekin for a more elegant presentation.

Good to know

Tips

Bring egg whites to room temperature before whipping—cold whites take longer to reach soft peaks and may not incorporate as easily into the batter.
Do not open the oven door while the soufflés bake. A sudden temperature drop will cause them to collapse. Resist the urge to peek until at least the 15-minute mark.
The semolina base can be made in advance (up to 1 hour), but whip the egg whites fresh and fold in just before baking for maximum rise.
Orange blossom water is potent—taste the caramel before serving to adjust the amount. Too much can overpower the delicate sweetness.

Make ahead

The caramel sauce can be made up to 2 hours ahead and reheated gently in a saucepan over low heat before serving. The semolina custard base (through step 3) can be prepared up to 1 hour ahead and kept at room temperature, covered. However, egg whites must be whipped fresh and the soufflés baked immediately before serving, as they are best eaten warm and at their peak height.

Storage & reheating

Soufflés are best served fresh and warm; leftovers are not ideal but can be stored covered in the refrigerator for up to 1 day. Reheat gently in a 300°F (150°C) oven for 5–10 minutes—they will not rise again but will be warm and edible. The caramel sauce keeps in an airtight container in the refrigerator for up to 5 days; reheat in a saucepan over low heat, stirring occasionally, or microwave in short bursts.

Substitutions

orange blossom water → finely grated orange or lemon zest (1/2 tsp per 1 tsp orange blossom water). For a fresher citrus note without floral overtones. Zest will add visible specks; add after cooking the custard to preserve the delicate oils.
fine semolina → all-purpose flour or cornstarch in the same amount. All-purpose flour yields a lighter soufflé; cornstarch makes it slightly more custardy. Both work well, though semolina's subtle nuttiness is unique.
ground cinnamon → ground cardamom or a pinch of ground cloves (use 0.1 tsp cloves). Cardamom echoes the Middle Eastern theme; cloves add warmth and spice. Both are potent, so start with less.
heavy cream → whole milk or crème fraîche (same amount). Milk makes a thinner, less rich sauce; crème fraîche adds tang and luxurious texture. Either works with the caramel and orange blossom water.