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Indian Pudding
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Brief Description
Adaptation of a dessert that may have been used by the settlers at the first Thanksgiving.
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Main Ingredient
Molasses
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Category: Desserts
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Cuisine: American
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Prep Time: 105 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The dish's name comes from "Indian meal" or "Indian flour", which is what the settlers called cornmeal
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Posted By: wsjrecipes
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Posted On: Nov 16, 2013
Number of Servings:
Ingredients:
- 4 tablespoons - Unsalted Butter plus more for dishes
- 5 1/2 cups - Whole Milk
- 1 tablespoons - Ginger Root peeled, minced
- 3/4 cups - Dark Brown Sugar packed
- 2/3 cups - Yellow Cornmeal
- 1 tablespoons - Light Molasses
- 1 tablespoons - Bourbon
- 1/2 teaspoons - Vanilla Extract
- 1/2 teaspoons - Cinnamon
- 1/8 teaspoons - Sea Salt
- - Ice Cream Vanilla, cinnamon or ginger, for serving
Directions:
1. Heat oven to 325 degrees. Grease eight 4-ounce ramekins and set aside.
2. In a large saucepan over high heat, bring milk and ginger to a boil. Immediately remove from heat and let steep 10 minutes. Pour through a fine-mesh sieve into a bowl and discard ginger.
3. Return milk to saucepan and add sugar, cornmeal, molasses, bourbon, vanilla, cinnamon and sea salt. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens, about 15 minutes. Whisk in butter and remove from heat.
4. Pour milk mixture into ramekins and place ramekins on a baking sheet. Bake until tops are golden brown and centers jiggle slightly when ramekins are tapped, about 1 hour. Let cool 10 minutes. Serve warm with a scoop of vanilla, cinnamon or ginger ice cream.
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