After spending a few hours watching the Thanksgiving specials on the Food Network, I had an intense craving for Indian pudding. I've never had it, but it looked like something I would really enjoy. Here is the recipe I decided to follow after a little online research. I added a few of my own modifications and I am happy to report that it turned out delightful.
Femme Fetale Boston's Indian Pudding Recipe:
2-1/2 cups whole milk
3 Tbsp. cornmeal (yellow)
1/2 cup molasses (dark)
2 Tbsp. butter
2 eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. brown sugar
1 tsp. vanilla extract
pinch of salt
Set oven to 300 degrees F.
Pour milk into medium-large saucepan and heat over medium-high heat just until milk is scalding (tiny bubbles will appear around the edge). Watch carefully so milk does not boil.
Add cornmeal, one Tbsp. at a time, stirring after each addition to prevent lumps from forming. Add molasses and butter. Reduce heat under saucepan to low and cook mixture 10-15 minutes, stirring frequently, until thickened. (Tip: You want it still pouring consistency and not as thick as instant pudding.)
In a medium-size mixing bowl, beat eggs with a wire whisk. Add cinammon, nutmeg, vanilla extract, brown sugar and salt. Whisk. Add this mixture to your saucepan slowly as not to cook eggs with the hot mix.
Butter a one-quart casserole dish or other deep baking dish. Pour mix into casserole dish and bake at 300 degrees F for 45 minutes.
Serve Indian pudding warm. Traditionally, heavy cream is poured over the top, however I chose a scoop of vanilla bean ice-cream.
Enjoy!
