Indian Pudding | Thanksgiving Dessert

molasses

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and lactose-free.

Crack one egg into a mixing bowl and whisk it well.

Butter ramekins using a paper towel with about a tablespoon of very soft butter.

Heat 2 cups of whole milk over medium-low heat until hot but not boiling.

Add 1/4 cup of ground cornmeal to the hot milk and whisk until it thickens, about five minutes.

Turn off the heat and add 1/4 cup of brown sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pumpkin pie spice to the cornmeal mixture.

Add 1/4 cup of molasses, 1/4 teaspoon of vanilla extract, and 1 tablespoon of softened butter to the mixture and mix well.

Temper the beaten egg by adding a little bit of the hot cornmeal mixture to it, whisking to combine.

Pour the tempered egg back into the cornmeal mixture and stir to incorporate.

Evenly distribute the mixture between two buttered ramekins.

Place the ramekins in a glass baking dish and fill the dish with warm water until it comes about a third to halfway up the sides of the ramekins.

Bake at 325°F for 1 hour and 15 minutes until set but slightly wobbly on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens