Indian Pudding

Name: Indian Pudding
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 4 tbsp. unsalted butter, plus more for ramekins; 5 1 ⁄ 2 cups milk; 1 (2") piece of ginger, peeled and finely chopped; 1 vanilla bean, split lengthwise, seeds scraped and reserved; 3 ⁄ 4 cup packed dark brown sugar; 2 ⁄ 3 cup yellow cornmeal; 1 tbsp. light molasses; 1 tbsp. maple syrup; 1 stick cinnamon, halved; Vanilla ice cream, for serving

Serves
serves 8

This warming cornmeal-thickened sugar pudding recipe comes to us from Ed Brown, of Manhattan's now closed Ed's Chowder House. Read more about the history of the dessert in Looks Aren't Everything: An Ode to Indian Pudding.

Ingredients

4 tbsp. unsalted butter, plus more for ramekins
5 ¹⁄₂ cups milk
1 (2") piece of ginger, peeled and finely chopped
1 vanilla bean, split lengthwise, seeds scraped and reserved
³⁄₄ cup packed dark brown sugar
²⁄₃ cup yellow cornmeal
1 tbsp. light molasses
1 tbsp. maple syrup
1 stick cinnamon, halved
Vanilla ice cream, for serving

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Instructions

Step 1

Heat oven to 325°. Grease eight 4-oz. ramekins; set aside. Bring milk, ginger, and vanilla bean with seeds to a boil in a 4-qt. saucepan over high heat; remove from heat and let steep for 10 minutes. Pour through a fine strainer into a bowl; discard ginger and vanilla bean. Return milk to saucepan and add sugar, cornmeal, molasses, syrup, and cinnamon; bring to a boil over medium heat, and cook, stirring often, until mixture thickens slightly, about 15 minutes. Whisk in butter, and remove from heat; discard cinnamon.

Step 2

Pour mixture evenly among ramekins, and place ramekins on a baking sheet. Bake until golden brown and the center jiggles slightly when the ramekins are tapped, about one hour. Let cool for 10 minutes, and then top with a scoop of ice cream to serve.