Recipe courtesy of Brendan Walsh

Indian Pudding

Name: Indian Pudding
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Ingredients: 1/3 cup buttermilk; 1 egg; 1/4 cup sour cream or creme fraiche; 1/3 cup cornmeal; 1/2 cup all-purpose flour; 1/3 cup light brown sugar; 1 tablespoon baking powder; 1/4 teaspoon cinnamon; Pinch ginger; Pinch nutmeg; Pinch salt; 4 ounces butter, melted; 2 eggs; 3 yolks; 1/3 cup maple syrup; 1/3 cup molasses; Pinch salt; 1 1/2 cups milk; 1 cup cream

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Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

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Ingredients

Cornbread:

1/3 cup buttermilk

1 egg

1/4 cup sour cream or creme fraiche

1/3 cup cornmeal

1/2 cup all-purpose flour

1/3 cup light brown sugar

1 tablespoon baking powder

1/4 teaspoon cinnamon

Pinch ginger

Pinch nutmeg

Pinch salt

4 ounces butter, melted

Custard:

2 eggs

3 yolks

1/3 cup maple syrup

1/3 cup molasses

Pinch salt

1 1/2 cups milk

1 cup cream

Directions

For the cornbread, combine buttermilk, egg, and sour cream. Combine all dry ingredients. Add wet ingredients to dry ingredients and fold in butter at the end. Coat a 6 by 8-inch pan with vegetable spray. Bake in a preheated 350 degrees for about 20 minutes. Let cool. Can be made a day ahead.
For the custard: Combine eggs, yolks, maple syrup and molasses. Whip lightly. Combine salt, milk and cream. Bring cream mixture to a simmer. Remove and slowly pour cream into the egg mixture while whisking. Mix until combined.
To assemble pudding, crumble cornbread in a bowl. Mix in custard and let the mixture rest so the cornbread soaks up the liquid. Pour into ramekins and bake in a water bath in a preheated 325-degree oven for 45 minutes to 1 hour.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Brendan Walsh, Elms Restaurant and Tavern