Just in time for Thanksgiving, here is a recipe for Indian Pudding from Chef Ken Lyon. It’s a fitting fall-spiced cap for your feast.
You may have read about my first taste at Lyon’s latest restaurant, The Cape Cod Room. I loved this dessert and so I asked the chef if he’d be willing to share the recipe. I made the recipe myself and it equals my memory of the dessert I savored at the restaurant. However, the appearance of my pudding is inferior to the one you see above. Don’t worry, I’ll gussy it up for the big day.
I ended up making the pudding in a single dish, flan-style, because I didn’t have any ramekins handy. In any case, if you are curious, you can see my modest imitation on the Miami Dish Facebook page.
(HASTY) INDIAN PUDDING FROM THE CAPE COD ROOM
Makes 12 servings
TIME
Active Time: 30 minutes
Full Time: 2 hours
INGREDIENTS
3 cups milk
1 cup cream
½ cup molasses
½ cup yellow cornmeal
½ cup light brown sugar
2 teaspoons cinnamon
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
4 whole eggs
4 tablespoons butter
1. Bring milk to a simmer.
2. Whisk together cream, molasses, cornmeal, light brown sugar, cinnamon, salt, nutmeg, ground cloves and ground ginger.
3. Add cream mixture to simmered milk and whisk constantly until thickened. Remove from heat.
4. Temper in eggs and then whisk in butter last.
5. Butter and sugar individual molds. Fill molds ¾ way.
6. Place molds in shallow hotel pan.
7. Add hot water half way up molds and cover with foil.
8. Bake in 300 degree oven 30 minutes.
9. Remove foil and bake an additional 30 minutes or until completely set.
10. Remove pan from oven, remove molds from water and let rest 20-30 minutes before unmolding.
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