Indian Pudding

Step 1

Preheat the oven to 350F and butter a 2 quart casserole. Have a larger pan ready that can fit the casserole to make a water bath for even baking. I use my turkey roasting pan.

Step 2

Crack the eggs into a medium bowl and whisk together. Set aside.

Step 3

Put the milk, half and half, sugar, molasses, ginger, nutmeg and salt into a medium heavy bottomed saucepan and bring just up to the scalding point (not quite to a simmer) stirring almost constantly to dissolve and blend everything together.

Step 4

When the mixture is nice and hot, but not boiling, sprinkle in the cornmeal, while whisking. When all the cornmeal is incorporated, cook for 2 minutes, whisking constantly.

Step 5

Pour about 1/2 cup or so of the hot cornmeal into the beaten eggs, whisking while you do this. Now pour that back into the saucepan, while whisking. Turn the heat down and cook the cornmeal for another 3 minutes (set a timer.) It will thicken and bubble like a polenta. I like to switch to a silicone spoonula for this part, it helps to scrape the sides and bottom of the pan cleanly so nothing scorches. Stir constantly, don't leave your stove.

Step 6

Stir in the vanilla, and then turn the mixture into your prepared casserole dish. Set the dish into the larger pan and add very hot water to at least an inch depth, or about halfway up the sides of your casserole.

Step 7

Bake for 45 minutes.

Step 8

Scoop the pudding into serving bowls and serve hot, with a scoop of vanilla ice cream.