Ingredients
- 2 cups almond milk or whole milk
- 2 tbsp/35 g semolina
- 4 prunes, cut into very small pieces
- 4 to 6 tbsp/20 to 30 g sugar
How to Make It
- In a medium saucepan over medium-high heat, bring the almond milk to a boil. Add the semolina, whisking for 5 minutes, until the mixture has thickened. Remove the saucepan from the heat, stir in the prunes, then divide evenly between four ramekins. Chill for at least 30 minutes.
- Just before serving, sprinkle an even layer of sugar over each ramekin. Do this by holding the spoon at least 12 inches above the ramekin (sprinkling from a height is the best way to create an even layer). Place the ramekins on a metal tray.
- For best results, use a handheld blowtorch. Holding it 4 to 5 inches away from the sugar, move the flame slowly around the sugar, maintaining a steady, even motion. Stop torching just before the desired degree of caramel is reached, as the sugar will continue to cook for a few seconds after the flame has been removed.
- If you don’t have a blowtorch, take a large metal spoon and hold it in a gas flame until very hot (hold the handle with a tea towel or an oven mitt to protect your hand). Carefully place the spoon on top of the sugar and move it around so that the heat from the spoon caramelizes the sugar. Serve immediately.
