Grießpudding (Creamy German Semolina Pudding)

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes (including chilling)

Quick Ingredients

• 4 cups (1 L) whole milk
• 1/2 cup (80 g) fine wheat semolina (not instant)
• 1/3–1/2 cup (70–100 g) sugar
• 1/4 tsp fine salt
• 2 tsp vanilla extract or 2 packets (16 g) vanilla sugar
• 1 large egg, room temp (optional)
• 1 Tbsp unsalted butter
• Berry sauce: 2 cups (300 g) mixed berries, 3–4 Tbsp sugar, 2 Tbsp water, 1 tsp lemon juice
• Brown butter crumbs: 3 Tbsp butter, 1/2 cup (40 g) dry breadcrumbs, 1–2 Tbsp sugar, 1/2 tsp cinnamon
• Simple topping: 2 Tbsp sugar + 1/2 tsp cinnamon

Do This

• 1. For berry sauce, simmer berries, sugar, water, and lemon juice 5–7 minutes; thicken with a little cornstarch if you like.
• 2. For brown butter crumbs, melt butter until nutty brown, stir in breadcrumbs, sugar, and cinnamon; toast until golden.
• 3. In a saucepan, gently heat milk with sugar, salt, and vanilla until steaming, about 5 minutes (do not fully boil).
• 4. Whisk in semolina in a thin stream. Cook over low heat (about 90–95°C / 195–205°F), stirring constantly, for 5–7 minutes until thick and creamy.
• 5. If using egg, whisk it in a small bowl; slowly add a ladle of hot pudding while whisking, then pour back into the pot and simmer 1 minute. Stir in butter.
• 6. Pour pudding into 4 bowls. Cover surface directly with plastic wrap (unless you like a skin) and chill at least 2 hours.
• 7. Serve cold with berry sauce, brown butter crumbs, or sugar and cinnamon.

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Why You’ll Love This Recipe

• Classic German comfort dessert: simple ingredients, nostalgic flavor, and a silky, cozy texture.
• Endlessly customizable: top with berry sauce, brown butter crumbs, or just sugar and cinnamon.
• Make-ahead friendly: prepare a day in advance and chill for stress-free entertaining.
• Family-friendly: mild, creamy, and not overly sweet—great for kids and grown-ups alike.

Grocery List

• Produce: Mixed berries (fresh or frozen), lemon (for juice, optional)
• Dairy: Whole milk, unsalted butter, 1 large egg (optional, for richness)
• Pantry: Fine wheat semolina (cream of wheat/farina), granulated sugar, vanilla extract or vanilla sugar, fine salt, ground cinnamon, plain dry breadcrumbs, cornstarch (optional, for thickening berry sauce)

Full Ingredients

For the Semolina Pudding

• 4 cups (1 L) whole milk
• 1/2 cup (80 g) fine wheat semolina (not instant; sometimes labeled “cream of wheat” or “farina”)
• 1/3–1/2 cup (70–100 g) granulated sugar, to taste
• 1/4 teaspoon fine sea salt
• 2 teaspoons pure vanilla extract or 2 packets (16 g) vanilla sugar
• 1 large egg, room temperature (optional, for extra richness and silkiness)
• 1 tablespoon unsalted butter

Simple Cinnamon Sugar Topping (Optional)

• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Berry Sauce (Optional but Classic)

• 2 cups (300 g) mixed berries (raspberries, strawberries, blueberries, blackberries; fresh or frozen)
• 3–4 tablespoons granulated sugar, to taste
• 2 tablespoons water
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker sauce)

Brown Butter Breadcrumbs (Optional)

• 3 tablespoons unsalted butter
• 1/2 cup (40 g) plain dry breadcrumbs
• 1–2 tablespoons granulated sugar, to taste
• 1/2 teaspoon ground cinnamon

Step-by-Step Instructions

Step 1: Prepare your ingredients and equipment

Read through the recipe once, then measure out all ingredients. If you plan to use the egg for extra creaminess, take it out of the fridge early so it can come to room temperature. This helps it blend smoothly into the hot pudding without scrambling.

Set out a medium saucepan (at least 2.5 L / 2.5 quarts) for the pudding, plus a small saucepan for the berry sauce and a small skillet for the breadcrumbs if you are making the toppings. Prepare 4 serving bowls or small dessert glasses. If you do not like a skin forming on your pudding, cut 4 pieces of plastic wrap large enough to cover each bowl directly on the surface.

Step 2: Make the berry sauce

In a small saucepan, combine the berries, sugar, water, and lemon juice. Place over medium heat and bring just to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the berries soften and release their juices. Taste and adjust sweetness if needed.

If you prefer a thicker sauce, stir together the cornstarch and cold water in a small bowl until smooth. Pour this slurry into the simmering berries while stirring constantly. Cook for another 1–2 minutes until the sauce looks glossy and slightly thickened. Remove from the heat. You can leave the sauce chunky, or press it through a fine-mesh sieve for a smoother, seed-free sauce. Let cool to room temperature, then chill until serving.

Step 3: Toast the brown butter breadcrumbs

In a small skillet, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden color and smells nutty, 3–5 minutes. Watch it closely so it does not burn.

Stir in the breadcrumbs, sugar, and cinnamon. Cook, stirring frequently, for 3–5 minutes until the crumbs are evenly golden and crisp. Remove the pan from the heat and let the crumbs cool completely. They will crisp up a bit more as they cool. Keep at room temperature until ready to serve.

Step 4: Heat the milk with flavorings

In a medium saucepan, add the milk, sugar, salt, and vanilla (extract or vanilla sugar). Place over medium heat and warm gently, stirring occasionally, until the milk is steaming but not boiling, about 5 minutes. Aim for small bubbles around the edges; the temperature should be just below boiling, about 90–95°C (195–205°F).

While the milk heats, give the semolina a quick stir in its measuring cup to loosen any clumps. If using the egg, lightly beat it in a small bowl and set aside.

Step 5: Cook the semolina pudding base

Once the milk is steaming, reduce the heat to low. While whisking the milk continuously with one hand, slowly sprinkle in the semolina in a thin, steady stream with the other hand. This helps prevent lumps.

Keep whisking over low heat for 2–3 minutes, then switch to a heatproof spoon or spatula and continue stirring frequently. Cook for a total of about 5–7 minutes, until the mixture thickens to a creamy, pourable pudding consistency. It should bubble gently but not boil violently; adjust the heat as needed to keep it around a gentle simmer (about 90–95°C / 195–205°F). Scrape the bottom and corners of the pot as you stir to prevent sticking or scorching.

Step 6: Enrich with egg and butter, then cool

If you are using the egg, remove the saucepan from the heat. Slowly pour a ladleful of the hot semolina pudding into the beaten egg while whisking constantly. This “tempers” the egg so it warms up gradually instead of scrambling. Then pour the egg mixture back into the saucepan, whisking well to combine. Return the pot to low heat and cook for about 1 minute, stirring constantly, just until slightly thickened and steamy again. Do not let it come to a full boil.

Remove from the heat and stir in the butter until fully melted and incorporated. The pudding will be smooth, glossy, and lightly thickened at this stage. It will firm up a bit more as it cools.

Immediately pour or ladle the hot pudding into your 4 serving bowls or glasses. If you dislike a skin forming, press a piece of plastic wrap directly onto the surface of each portion. If you enjoy that old-fashioned skin, skip the plastic wrap and let the surface stay exposed.

Step 7: Chill, garnish, and serve

Let the bowls cool at room temperature for about 20–30 minutes, then transfer them to the refrigerator. Chill for at least 2 hours, or up to overnight, until fully cold and set.

When ready to serve, remove the plastic wrap (if used). Give the berry sauce a quick stir. Top each bowl of Grießpudding with a generous spoonful of berry sauce or a sprinkle of brown butter breadcrumbs. For a very simple, traditional finish, mix the sugar and cinnamon and dust it over the top instead of using other toppings. Serve immediately, and enjoy this creamy, comforting dessert.

Pro Tips

• Use fine semolina: Look for fine wheat semolina or farina. Coarser grinds will give a grainier texture and may need longer cooking.
• Whisk while adding semolina: Always add semolina in a thin stream to hot milk while whisking continuously to avoid lumps.
• Keep the heat gentle: Semolina burns easily. Low heat and constant stirring, especially at the beginning, are the secrets to a smooth, lump-free pudding.
• Egg is optional but lovely: The egg adds a custard-like richness. If you prefer a simpler, lighter pudding, skip it—no other changes needed.
• Choose your thickness: For a firmer pudding (for unmolding), add 1–2 extra tablespoons of semolina; for a softer, spoonable texture, use a scant 1/2 cup.

Variations

• Chocolate Grießpudding: Whisk 2 tablespoons unsweetened cocoa powder and 1–2 extra tablespoons sugar into the milk along with the vanilla before adding semolina.
• Apple-Cinnamon Semolina: Add 1/2 teaspoon extra cinnamon to the milk and serve the chilled pudding with warm stewed apples or applesauce instead of berry sauce.
• Dairy-free version: Use unsweetened almond, oat, or soy milk and a vegan butter substitute. Texture may be slightly less rich, but still very creamy and comforting.

Storage & Make-Ahead

Grießpudding keeps very well in the refrigerator, making it an ideal make-ahead dessert. Cover each portion tightly and refrigerate for up to 3 days. The berry sauce can also be stored in an airtight container in the fridge for up to 4 days. Brown butter breadcrumbs keep well in an airtight container at room temperature for 2–3 days; if they soften, you can briefly re-toast them in a dry pan over low heat. This dessert does not freeze well, as the texture of the pudding can become grainy after thawing.

Nutrition (per serving)

Approximate values for 1 of 4 servings of pudding only (without toppings): about 340–360 calories; 11–13 g fat; 45–50 g carbohydrates; 10–12 g protein; 0.5–1 g fiber; 180–220 mg calcium. Toppings like berry sauce or brown butter crumbs will add additional calories and carbohydrates.