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PUDDING - Indian Pudding
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| Indian Pudding WSJ Total Time: 1¾ hours Serves: 8 Ingredients | |
| 4 tablespoons | unsalted butter, plus more for buttering ramekins |
| 5½ cups | whole milk |
| 1 tablespoon | peeled, minced ginger root |
| ¾ cup | packed dark brown sugar |
| ⅔ cup | yellow cornmeal |
| 1 tablespoon | light molasses |
| 1 tablespoon | bourbon |
| ½ teaspoon | vanilla extract |
| ½ teaspoon | cinnamon |
| ⅛ teaspoon sea salt | |
| Vanilla, cinnamon or ginger ice cream, for serving | |
What to Do
1. Heat oven to 325 degrees. Grease eight 4-ounce ramekins and set aside.
2. In a large saucepan over high heat, bring milk and ginger to a boil. Immediately remove from heat and let steep 10 minutes. Pour through a fine-mesh sieve into a bowl and discard ginger.
3. Return milk to saucepan and add sugar, cornmeal, molasses, bourbon, vanilla, cinnamon and sea salt. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens, about 15 minutes. Whisk in butter and remove from heat.
4. Pour milk mixture into ramekins and place ramekins on a baking sheet. Bake until tops are golden brown and centers jiggle slightly when ramekins are tapped, about 1 hour. Let cool 10 minutes. Serve warm with a scoop of vanilla, cinnamon or ginger ice cream.
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