Light. Smooth. Fragrant. This cinnamon-topped baked pudding is the kind of dish that reminds you of childhood, cozy evenings, and warm kitchens. Known across Middle Eastern, Turkish, Greek, and Balkan cuisines in slightly different forms, it’s creamy, nourishing, and simple — yet deeply satisfying.
Overview
- Category: Dessert / Breakfast
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Rest Time: 15 minutes
Ingredients
🔹 Base Custard:
- 4 cups whole milk (1 liter)
- ½ cup semolina (fine) or ⅓ cup cornstarch for smoother texture
- ½ cup granulated sugar (adjust to taste)
- 1 tbsp butter
- 1 tsp vanilla extract (optional, but recommended)
- Pinch of salt
🔹 For the Baked Finish:
- 2 eggs
- ½ cup of the cooled cooked custard mixture (tempering base)
- Cinnamon powder for dusting (generously)
Instructions
1. Cook the Custard Base
In a large saucepan, combine the milk, semolina, sugar, salt, and butter.
Heat over medium-low, stirring continuously to avoid sticking. After 7–10 minutes, the mixture will begin to thicken to a custard-like consistency.
Once thick and creamy, remove from heat and stir in the vanilla extract.
Let it cool for 10 minutes.
2. Preheat Oven
Set your oven to 375°F (190°C). Grease a glass or ceramic baking dish (or ramekins for individual servings).
3. Prepare Egg Topping
In a separate bowl, beat 2 eggs.
Take ½ cup of the warm (not hot) pudding mixture, and slowly add it to the eggs while whisking — this is tempering, preventing the eggs from scrambling.
Then gently fold this egg mixture back into the remaining pudding pot.
4. Bake It
Pour the full mixture into your baking dish or ramekins.
Tap lightly to remove bubbles. Generously dust the top with cinnamon powder — this creates the classic golden-brown “skin.”
Bake for 30–35 minutes, or until the top is set, golden, and slightly puffed.
5. Cool and Serve
Let the dish cool slightly — it will continue to set as it rests.
Serve warm, room temperature, or chilled. The flavor deepens after a few hours in the fridge.
Variations
| Style | Change |
|---|---|
| Greek Style Galatopita | Add 2 tbsp flour + lemon zest |
| Middle Eastern Twist | Add rose water or orange blossom |
| Extra Creamy | Use 3 cups milk + 1 cup heavy cream |
| Vegan Option | Almond milk + cornstarch + vegan butter |
| Low Sugar | Use monk fruit or erythritol |
Topping Ideas
- Crushed walnuts or pistachios
- Toasted coconut flakes
- Honey or date syrup drizzle
- Fresh berries (if serving cold)
- Dusting of powdered sugar + cinnamon combo
Storage & Meal Prep
- Refrigerate for up to 4 days
- Can be frozen in single-serve containers
- Reheat in microwave or oven (cover with foil)
Storytelling (Facebook Style Caption Ideas)
Hook:
“Soft like a hug. Sweet like a memory. This cinnamon-topped pudding is a warm bowl of comfort.”
Emotional Captions:
- My grandma used to make this and call it ‘healing pudding’… now I get it.
- It’s just milk, semolina, and love — but somehow tastes like magic.
- When you want something sweet, warm, creamy, and not store-bought.
- No frosting, no layers — just cinnamon dreams and a spoon.
- I made this on a Sunday night and it tasted like the weekend never ended.
FAQs
Q: Can I skip eggs for a simpler pudding?
Yes! Just don’t bake it — chill and serve it as stovetop pudding.
Q: Why cinnamon on top?
It gives it a signature crust, deepens aroma, and balances the sweetness with warmth.
Q: Can I add more protein?
Yes — stir in ½ scoop vanilla or unflavored protein powder to the base before cooking.
Nostalgia Note
In every culture, there’s a pudding like this.
In Turkey, it’s called Sütlaç or Fırın Muhallebi.
In the Levant, it’s Mahalabia.
In Greece, it becomes Galatopita.
And in grandmas’ kitchens all over the world, it’s called dessert for the soul.
Whether served warm in winter or cold in summer — it’s always a dish that brings people together around the table, with second helpings and quiet smiles.