INDIAN PUDDING By Simbooker
On Monday 16th December 2013
Files & Tags: recipes, index, desserts
It was Alex Guarnaschelli who sold me on the idea of this delectable desert. I was watching THE BEST THING I EVER ATE on the FOOD NETWORK. Alex appeared on the screen talking about a dessert she'd eaten at the Colonial Inn in New England. She said it was so delicious, that it beat her mum's version. Indian Pudding is a great Holiday Treat.
The Main Ingredient of
Indian Pudding is Cornmeal.
Indian Pudding does not have any connection to India or Indian Food.
I found a whole host of recipes and decided I would adapt this recipe from the Culinary Institute of America seen here on you tube.
Simbooker's Ingredients & Recipe
1. Bring 4 Cups of Milk to a simmer. Once the pot is simmering pour half a cup of yellow cornmeal in the pot and whisk thoroughly to prevent lumps from forming. Let that simmer for about five to ten minutes. Keep whisking to prevent lumps and sticking.
You should have the consistency of a pancake batter.
2. Remove from heat and add 2/3rds of a Cup of liquid Molasses. Let the mixture cool for a few minutes. Then Whisk together 1 or 2 Eggs and pour into the mixture, stirring so the mixture is smooth. Remember you don't want the mixture to be too hot otherwise you'll cook the eggs. I also like to add 5 tablespoons of granulated sugar.
3. THIS IS THE FUN PART! Add the Spices and Stir. Choose any spices you desire. I add 1 tbs of Cinnamon, 1 tbs of All Spice, 1 tsp of Ginger and a sprinkling of dried basil. Basil gives it a nice hypnotic mint flavor but it's not a common addition. That's just my little twist. Many people add Nutmeg. Many add Salt I don't.
4. Lightly butter the bottom and sides of a small casserole dish. Pour in the mixture. I DO NOT BAKE IT IN A WATER BATH but do so if you wish. Bake the Indian Pudding until it's cooked and set to a smooth and sturdy consistency. Do not overcook otherwise the Indian Pudding will come out hard and that would be the incorrect consistency. It should have a soft but sturdy moist, consistency.
Indian Pudding is commonly served with vanilla ice cream, that's the best way, but I also like to serve it with Custard.
You should have the consistency of a pancake batter.
2. Remove from heat and add 2/3rds of a Cup of liquid Molasses. Let the mixture cool for a few minutes. Then Whisk together 1 or 2 Eggs and pour into the mixture, stirring so the mixture is smooth. Remember you don't want the mixture to be too hot otherwise you'll cook the eggs. I also like to add 5 tablespoons of granulated sugar.
3. THIS IS THE FUN PART! Add the Spices and Stir. Choose any spices you desire. I add 1 tbs of Cinnamon, 1 tbs of All Spice, 1 tsp of Ginger and a sprinkling of dried basil. Basil gives it a nice hypnotic mint flavor but it's not a common addition. That's just my little twist. Many people add Nutmeg. Many add Salt I don't.
4. Lightly butter the bottom and sides of a small casserole dish. Pour in the mixture. I DO NOT BAKE IT IN A WATER BATH but do so if you wish. Bake the Indian Pudding until it's cooked and set to a smooth and sturdy consistency. Do not overcook otherwise the Indian Pudding will come out hard and that would be the incorrect consistency. It should have a soft but sturdy moist, consistency.
Indian Pudding is commonly served with vanilla ice cream, that's the best way, but I also like to serve it with Custard.