non-vegetariannut-free
new_england
Clam Pie, Mashed Potatoes and Buttered Peas
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
60 min
1164 cal
31gProtein
105gCarbs
71gFat
3Recipes
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Creamy, soul-satisfying Indian Pudding with vanilla ice cream. Pure comfort food!
A classic New England dessert, this slow-baked cornmeal pudding is rich with molasses and warm spices. It's the ultimate comfort food, best served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Serving size: 1 serving
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Creamy, soul-satisfying Indian Pudding with vanilla ice cream. Pure comfort food!
This new_england dish is perfect for dinner. With 316.86 calories and 7.57g of protein per serving, it's a low-calorie option for your meal plan.
Preheat oven to 300°F (150°C). Generously grease a 1.5-quart baking dish with butter.
In a medium saucepan, heat 3 cups of the milk over medium heat until scalded (small bubbles form around the edge and steam rises). Do not let it come to a full boil.
While the milk is heating, whisk the remaining 1 cup of cold milk with the yellow cornmeal in a separate bowl until completely smooth. This creates a slurry and prevents lumps.
Slowly pour the cornmeal slurry into the hot milk, whisking constantly. Continue to cook over medium heat, stirring frequently, until the mixture thickens to the consistency of a thick porridge, about 10-15 minutes.
Remove the saucepan from the heat. Stir in the molasses, brown sugar, butter, salt, cinnamon, ginger, and nutmeg until the butter is fully melted and all ingredients are well combined.
Let the mixture cool for about 5 minutes. To temper the egg, whisk a few spoonfuls of the hot cornmeal mixture into the beaten egg. Then, stir the warmed egg mixture back into the saucepan. This crucial step prevents the egg from scrambling.
Pour the final mixture into the prepared baking dish. Bake for 90 minutes. The pudding will be set around the edges but still appear loose and jiggly in the center.
Remove from the oven and let the pudding rest for at least 20-30 minutes before serving. It will thicken and set further as it cools. Serve warm, traditionally with vanilla ice cream or whipped cream.