INDIAN PUDDING WITH NUTMEG ICE CREAM
Categories Dairy Ginger Dessert Thanksgiving Raisin Spice Fall Molasses Bon Appétit
Yield Serves 10
Number Of Ingredients 15
Steps:
- For ice cream:
- Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and freeze. (Can be prepared 3 days ahead. Keep frozen.)
- For pudding:
- Preheat oven to 300°F. Butter 8x8x2-inch glass baking dish. Combine cornmeal and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk over medium heat until mixture boils. Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in butter. Remove from heat.
- Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix into pudding). Place pudding dish in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
- Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours ahead. Cool; cover with plastic and let stand at room temperature. Rewarm covered pudding in microwave oven on low about 8 minutes.)
- Spoon warm pudding into shallow bowls. Top with scoop of ice cream.
INDIAN PUDDING
Provided by Alex Guarnaschelli
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
- For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
- Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
- For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
- Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.
INDIAN PUDDING WITH BUTTERNUT SQUASH
This warm pudding -- a cornmeal-based baked dessert -- is made with molasses, maple syrup, spices, and pureed squash; vanilla ice cream melts on top.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter six 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together squash puree, eggs, spices, and salt; set aside.
- In a medium saucepan, bring milk, syrup, molasses, and butter to a simmer. While whisking, slowly add cornmeal. Cook, whisking, until mixture thickens, 5 to 7 minutes.
- While whisking, pour the hot milk mixture into the reserved squash mixture. Whisk until well combined. Divide the mixture equally among the prepared ramekins, and place in a roasting pan. Transfer to oven rack, and pour boiling water into pan to reach halfway up the sides of the ramekins. Bake until pudding is firm to the touch, about 1 hour. Remove ramekins from the pan, and serve warm with a scoop of ice cream.
BAKED INDIAN PUDDING
Make and share this Baked Indian Pudding recipe from Food.com.
Provided by ellie_
Categories Breads
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- In a greased casserole or stone crock mix together cornmeal, molasses, sugar, butter, salt, baking soda, eggs, cinnamon, nutmeg and raisins (if using) together. Stir in 3 cups of hot milk. Bake in oven until it comes to a boil.
- Turn heat down to 275°F.
- Stir in remaining milk and bake, covered for 4-6 hours, stirring every half hour or so.
- Serve warm with whipped cream or vanilla ice cream.
EASY PUDDING ICE CREAM
This is a very quick and easy ice cream recipe. You are only limited to your imagination and supply of pudding mixes.
Provided by Kathy in Fla
Categories Frozen Desserts
Time 5m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix well.
- Pour into ice cream freezer. Freeze according to freezer instructions.
- NOTE: recipe can be doubled.
Nutrition Facts : Calories 196.2, Fat 6.1, SaturatedFat 3.8, Cholesterol 23.4, Sodium 203.7, Carbohydrate 30.6, Sugar 26.8, Protein 5.5
CARAMEL INDIAN PUDDING
Provided by Florence Fabricant
Categories weekday, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Scald milk in a deep three-quart saucepan. Gradually stir in the cornmeal, taking your time so the cornmeal does not lump. Cook over medium heat, stirring from time to time, until the mixture has thickened, about 15 minutes.
- While the cornmeal is cooking, spread the sugar in a heavy-bottomed skillet and mix with one-half cup water. Set it over medium heat. Watch carefully once the sugar has dissolved because it will then begin to caramelize. The caramel is done when it becomes a uniform honey brown color. Do not allow the caramel to darken beyond that and remove it from the heat immediately.
- Bring the cornmeal mixture to a simmer and slowly pour in the caramel mixture. It will bubble up but if your pan is deep it will not boil over. Stir over low heat until the caramel is completely dissolved in the cornmeal. Off heat, add butter, rum, eggs, salt and nutmeg.
- Preheat oven to 325 degrees.
- Pour the pudding mixture in a buttered two-quart casserole and place in the oven.
- Bake for 30 minutes. Stir in half and half and continue baking for one-and-a-half hours. Serve warm or chilled with whipped cream or ice cream, as desired.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 32 grams, TransFat 0 grams
INDIAN PUDDING
This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream.
Provided by Nina
Categories Desserts Custards and Pudding Recipes
Time 1h50m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
- Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
- Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
- Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
- Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 386 calories, Carbohydrate 57.9 g, Cholesterol 42 mg, Fat 14.2 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 638.5 mg, Sugar 38.6 g
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