Coconut Allspice Corn Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 761
- Total Fat
- 56
- Saturated Fat
- 36
- Carbohydrates
- 60
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 9
- Cholesterol
- 232
- Sodium
- 147
- Total: 2 hr 15 min
- Active: 30 min
Ingredients
3 cups milk
1 cup coconut milk
4 ounces (1 stick) unsalted butter
3 cups heavy cream
1/2 cup brown sugar
1 teaspoon ground allspice
3/4 cup cornmeal
3/4 cup molasses
1/4 cup all-purpose flour
3 large eggs
2 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
Zest of 1 orange
Directions
- Preheat the oven to 250 degrees F.
- In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
- Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
- Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.