This lightly spiced baked custard is lightly spiced fall for dessert and great for Thanksgiving.
Few desserts look so completely unappetizing yet taste so incredibly good!
Scraped every last bit from the bowl.
Elise Bauer
Indian pudding is a baked custard with milk, butter, molasses, eggs, spices, and cornmeal.
The name is likely derived from the cornmeal, which was known as indian meal way back when.
What Is Indian Pudding?
Elise Bauer
This pudding has nothing to do with India.
So what gives with the name?
Keep hot on medium heat.
In a separate bowl, mix cornmeal, flour, and salt; stir in molasses.
Cook, stirring until thickened.
Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
Pour into a 2 1/2 quart shallow casserole dish.
Bake for 2 hours at 250F.
Allow the pudding to cool about an hour to be at its best.
It should be reheated to warm temperature if it has been chilled.
Serve with whipped cream or vanilla ice cream.
