Recipe Courtesy of Cooking.com.
Maple Indian Pudding. Because comfort has become a guiding principle in the food world, this pudding will make you a super star. You can rewarm leftovers in the microwave oven. Cover and cook at low setting until just warmed through.
Facts per Serving
Calories: 232 Fat, Total: 7g Carbohydrates, Total: 37g
Cholesterol: 74mg Sodium: 475mg Protein: 7g
Fiber: 2g % Cal. from Fat: 27% % Cal. from Carbs: 64%
- 5 cups whole milk
- 2 large egg yolks
- 1/3 cup pure maple syrup
- 2 tablespoons light (mild-flavored) molasses
- 2 cinnamon sticks, broken in half
- 2 tablespoons minced crystallized ginger
- 3/4 teaspoon salt
- 3/4 cup coarse yellow cornmeal (also known as corn grits or polenta)
- Heavy cream
- Additional maple syrup
- 1 Preheat oven to 325ºF. Butter an 8 x 8 x 2-inch baking dish. Whisk 1 cup milk and egg yolks to blend in small bowl; set aside. Combine 1/3 cup maple syrup, molasses, cinnamon sticks, ginger, salt and remaining 4 cups milk in heavy large deep saucepan. Bring to boil over medium-high heat, whisking occasionally (be careful it doesn't boil over).
- 2 Gradually whisk in cornmeal. Reduce heat to medium-low and cook until very thick, whisking constantly, about 8 minutes. Quickly whisk in milk-egg mixture and continue to whisk until pudding returns to boil, about 2 minutes longer.
- 3 Transfer pudding to prepared dish. Bake pudding 20 minutes. Stir to blend in crusty top. Bake until bubbling and crusty on top, about 20 minutes longer. Stir in crusty top again.
- 4 Spoon pudding into bowls, discarding cinnamon sticks. Drizzle with cream and additional maple syrup.