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Mostly Maple Indian Pudding

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Active Time:  25 Minutes
Total Time:  1 Hour 5 Minutes
  8 servings
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
Mostly Maple Indian Pudding Recipe at
Preheat oven to 325 degrees F. Butter an 8-by-8-by-2-inch baking dish. Whisk 1 cup milk and egg yolks to blend in small bowl; set aside. Combine 1/3 cup maple syrup, molasses, cinnamon sticks, ginger, salt and remaining 4 cups milk in heavy large deep saucepan. Bring to boil over medium-high heat, whisking occasionally (be careful it doesn't boil over).

Gradually whisk in cornmeal. Reduce heat to medium-low and cook until very thick, whisking constantly, about 8 minutes. Quickly whisk in milk-egg mixture and continue to whisk until pudding returns to boil, about 2 minutes longer.

Transfer pudding to prepared dish. Bake pudding 20 minutes. Stir to blend in crusty top. Bake until bubbling and crusty on top, about 20 minutes longer. Stir in crusty top again.

Spoon pudding into bowls, discarding cinnamon sticks. Drizzle with cream and additional maple syrup.

Recipe created exclusively for by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Syrupy Sweets: New England's Maple Desserts
Nutrition Facts per Serving
Yield:   8 servings
Calories: 232
Fat. Total: 7g
Fiber: 2g
Carbohydrates, Total: 37g
Sodium: 475mg
% Cal. from Fat: 27%
Cholesterol: 74mg
Protein: 7g
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