Indian Pudding

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Servings: 10 Difficulty: Intermediate
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A rich, spiced cornmeal custard baked slowly in a water bath for ultimate comfort.
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Indian Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 421.8

Description

This traditional New England Indian pudding is a deep, molasses-spiked cornmeal custard that offers profound comfort. Rich with warm spices like cinnamon, nutmeg, cloves, and ginger, it has a dense yet creamy texture that melts in your mouth. The slow baking process in a water bath ensures even cooking and a tender crumb. It is the perfect winter dessert, ideal for holiday gatherings or cozy nights in. Serve it warm, topped with a dollop of heavy cream or vanilla ice cream for a luxurious finish. This timeless recipe brings historical charm and delicious flavor to any table.

Ingredients

Directions

  1. Preheat the oven to 325F (165C). Lightly grease a 6- to 8-cup souffl dish or baking dish with butter.
  2. Scald the milk in a medium saucepan over medium-low heat until it begins to steam, then remove from heat.
  3. In a medium bowl, whisk together the heavy cream, cornmeal, brown sugar, molasses, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  4. Gradually pour the cream mixture into the scalded milk, whisking constantly. Return to medium-low heat and cook, stirring frequently, until the mixture thickens to the consistency of syrup, about 5 minutes. Remove from heat.
  5. In a small bowl, beat the eggs with a whisk.
  6. Temper the eggs by slowly whisking 1/2 cup of the hot cornmeal mixture into the beaten eggs.
  7. Vigorously whisk the egg mixture back into the remaining cornmeal mixture in the saucepan.
  8. Stir in the butter pieces until completely melted and incorporated.
  9. Pour the pudding batter into the prepared baking dish.
  10. Place the baking dish in a large roasting pan. Pour hot water into the roasting pan until it reaches two-thirds up the sides of the pudding dish.
  11. Bake until the pudding is set and a tester inserted near the center comes out clean, about 1 hour 15 minutes.
  12. Remove the pudding from the water bath and let it cool slightly before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 421.8kcal
% Daily Value *
Total Fat 24.9g39%
Saturated Fat 14.8g74%
Cholesterol 69.6mg24%
Sodium 85.2mg4%
Total Carbohydrate 39.9g14%
Dietary Fiber 2.7g11%
Sugars 11.3g
Protein 10.6g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm with vanilla ice cream or a splash of heavy cream for best results.

This pudding keeps well in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving.

Ensure the water bath is hot when placing it in the oven to prevent cracking and ensure even cooking.

Keywords: indian pudding, cornmeal custard, molasses dessert, new england, spiced pudding, comfort food, baked custard, water bath, vegetarian dessert, winter treat, traditional recipe, cornmeal baking
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