Recipe courtesy of Brendan Walsh
Indian Pudding
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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.
