Indian Pudding

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.

Cooking Method: Baking

Cuisine: Indian

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 421.8

Dietary: Gluten-free, Vegetarian

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

3 cup Milk
2 teaspoon Ground cinnamon
1 cup Heavy (whipping) cream
1/4 teaspoon Ground nutmeg
1/2 cup Yellow cornmeal
1/4 teaspoon Ground cloves
1/2 cup Light brown sugar, lightly packed
1/4 teaspoon Ground ginger
4 large Eggs
1/2 cup Molasses
4 tablespoon Unsalted butter, cut into pieces
1 teaspoon Salt

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

Read it online: https://www.chefs-mate.com/recipe/indian-pudding/