Indian Pudding

dairy dessert bake cornmeal fall bon appétit vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

N/A

Serves 8

Source

Ingredients

5 1/2 cups whole milk

1 cup (packed) golden brown sugar

2/3 cup yellow cornmeal

2 tablespoons mild-flavored (light) molasses

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 cup (1/2 stick) unsalted butter

1/2 teaspoon vanilla extract

Vanilla ice cream or frozen yogurt

Method

Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.

Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.