Toasted Fig Tahini Semolina Cups
Creamy semolina custard, roasted figs, and toasted sesame make an elegant dessert in individual cups.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 6 · Difficulty: Medium · Rating: 4.9/5 (104 reviews)
INSPIRED BY
The custard draws on the comfort of semolina pudding, while tahini and roasted figs add a toasted, fruit-forward finish. Individual cups make the dessert feel special without extra assembly.
Story
I love a dessert that can be stirred together while the dinner plates are being cleared. Semolina turns wonderfully creamy, and the roasted figs bring just enough jammy sweetness. Tahini gives the custard a quiet toasted note that keeps it from feeling ordinary. Serve the cups warm and let the sesame do the final bit of magic.
By Theo
Ingredients
- 8 fresh figs, quartered
- 1 tbsp honey
- 1 tsp lemon juice
- 1/2 cup fine semolina
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1/4 tsp kosher salt
- 1 large egg yolk
- 2 tbsp tahini
- 1/2 tsp vanilla extract
- 2 tbsp sesame seeds, toasted
- Fresh mint leaves, for serving
Instructions
- Heat the oven to 425 F. Toss the figs with the honey and lemon juice, arrange them cut-side up on a small baking sheet, and roast for 10 minutes.
- Whisk the semolina, milk, sugar, and salt in a saucepan until smooth. Place over medium heat and cook for 6 to 8 minutes, whisking often, until thick enough to coat a spoon.
- Whisk the egg yolk in a small bowl. Slowly add about 1/2 cup of the hot semolina mixture, whisking constantly, then pour it back into the saucepan.
- Cook the custard for 2 minutes over low heat, stirring constantly. Remove from the heat and stir in the tahini and vanilla until glossy.
- Divide the warm custard among six small cups. Spoon the roasted figs and their juices over the top, then let the cups stand for 5 minutes to set slightly.
- Scatter the cups with toasted sesame seeds and mint. Serve warm or chill for up to 2 hours before serving.
Chef Tips
- Whisk constantly once the semolina starts thickening to keep the custard smooth.
- Use dried figs when fresh figs are unavailable, simmering them with a splash of water before topping the cups.
- A spoonful of Greek yogurt adds a cool contrast if you serve the dessert warm.
- Toast the sesame seeds in a dry skillet for 2 minutes until fragrant.
Cook's Notes
- **Smooth custard:** Add the hot mixture to the egg yolk slowly so it tempers without scrambling.
- **Fig swap:** Pears or plums work in the same roasting step when figs are out of season.
- **Texture:** The custard thickens as it cools, so stop cooking when it still looks softly spoonable.
- **Storage:** Cover and refrigerate for up to 2 days, then serve chilled or gently warmed.