How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vanilla Semolina Brûlée With Mixed Berries?

You need 6 ingredients. The key ingredients include: 2 None eggs, separated, 2 1/2 cups 2% milk, plus 5 tbsp, 1/2 None vanilla bean, seeds scraped out, 3.5 oz semolina, and more.

Is Vanilla Semolina Brûlée With Mixed Berries suitable as general?

Yes, Vanilla Semolina Brûlée With Mixed Berries falls under the General category and is a great choice for this type of meal.

How do I store leftover Vanilla Semolina Brûlée With Mixed Berries?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vanilla Semolina Brûlée With Mixed Berries Recipe

Name: Vanilla Semolina Brûlée With Mixed Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None eggs, separated; 2 1/2 cups 2% milk, plus 5 tbsp; 1/2 None vanilla bean, seeds scraped out; 3.5 oz semolina; 8 tsp brown sugar; 1 lb mixed berries

Try this homemade Vanilla Semolina Brûlée With Mixed Berries recipe the whole family will love. Made with eggs, milk, vanilla bean and semolina. Easy st…

This Vanilla Semolina Brûlée With Mixed Berries relies on simple, everyday ingredients such as none eggs, separated, 2% milk, plus 5 tbsp, semolina and brown sugar. It comes together quickly and makes 4 servings, at about 239 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 None eggs, separated
2 1/2 cups 2% milk, plus 5 tbsp
1/2 None vanilla bean, seeds scraped out
3.5 oz semolina
8 tsp brown sugar
1 lb mixed berries

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Quick Info

Servings
4 servings
Calories
239 kcal
Category
General

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