Indian Pudding

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 4

    tablespoons unsalted butter, plus more for buttering ramekins

  • 5 1/2

    cups whole milk

  • 1

    tablespoon peeled, minced ginger root

  • 3/4

    cup packed dark brown sugar

  • 2/3

    cup yellow cornmeal

  • 1

    tablespoon light molasses

  • 1

    tablespoon bourbon

  • 1/2

    teaspoon vanilla extract

  • 1/2

    teaspoon cinnamon

  • 1/8

    teaspoon sea salt

  • Vanilla, cinnamon or ginger ice cream, for serving

Directions

Heat oven to 325 degrees. Grease eight 4-ounce ramekins and set aside. 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. 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. 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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