Because comfort has become a guiding principle in the food world, this pudding will make you a super star. You can rewarm leftovers in the microwave oven. Cover and cook at low setting until just warmed through.
- 5 cups whole milk
- 2 large egg yolks
- 1/3 cup pure maple syrup
- 2 tablespoons light (mild-flavored) molasses
- 2 cinnamon sticks, broken in half
- 2 tablespoons minced crystallized ginger
- 3/4 teaspoon salt
- 3/4 cup coarse yellow cornmeal (also known as corn grits or polenta)
- Heavy cream
- Additional maple syrup
Preheat the oven to 325 degrees F. Butter an 8 by 8 by 2-inch baking dish. Whisk 1 cup milk and the egg yolks to blend in small bowl; set aside. Combine the maple syrup, molasses, cinnamon sticks, ginger, salt and remaining 4 cups milk in a heavy, large, deep saucepan. Bring to boil over medium-high heat, whisking occasionally (be careful it doesn't boil over).
Gradually whisk in the cornmeal. Reduce the heat to medium-low and cook until very thick, whisking constantly, about 8 minutes. Quickly whisk in the milk-egg mixture and continue to whisk until the pudding returns to a boil, about 2 minutes longer.
Transfer the pudding to the prepared dish. Bake the pudding 20 minutes. Stir to blend in the crusty top. Bake until bubbling and crusty on top, about 20 minutes longer. Stir in the crusty top again.
Spoon the pudding into bowls, discarding cinnamon sticks. Drizzle with cream and additional maple syrup.
Recipe created exclusively for Cooking.com by Selma Elaine Brown.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
232 calories; 7g total fat; 74mg cholesterol; 475mg sodium; 37g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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