| Indian Pudding |
Recipe Type: Dessert
Author:
Ingredients
- 4 cups milk
- cup cornmeal
- 2 Tbsp. butter
- cup molasses
- cup maple syrup
- 1 tsp. salt
- tsp. cinnamon
- tsp. ginger
- Pinch nutmeg
- 2 eggs, well beaten
Instructions
- Preheat oven to 325°F.
- Butter a 2-quart casserole dish.
- In a medium pot, bring milk to a gentle simmer.
- Very slowly whisk in cornmeal briskly to prevent clumping.
- Cook for 20 minutes, adjusting heat to maintain a gentle simmer, until mixture has thickened and coats the back of a spoon well.
- Remove from heat.
- Stir in the butter, molasses, maple syrup, salt, and spices until well blended.
- Temper the eggs, meaning slowly whisk in about ¼ cup of the hot pudding mixture to the beaten eggs, then return tempered mixture to the pot.
- This prevents the eggs from scrambling.
- Pour mixture into a buttered casserole dish and bake about 1½ hours, until center is set (the center will still be soft, but you don’t want it to look liquidy).
- Some recipes call for a water bath (i.e., set the casserole dish in a larger pan, then pour boiling water into the outer pan until it reaches halfway up the sides of the pudding dish), but I’ll be honest, I don’t bother.
- This right here is the Indian pudding of my childhood. Let sit at least 20 minutes.
- Serve warm with vanilla bean ice cream.
