Indian Pudding – Naturally Gluten-Free Pumpkin-Free
I had never heard of Indian pudding before this week. So, I did some research and came up with my own version. I found a couple versions online that sounded good, but weren’t just right for my taste buds. One contained egg and other did not. Without egg, it just wouldn’t taste like custard, which is what I really prefer. The other contained egg, but neither were baked in a water bath. I have provided you with the traditional egg-free and custard versions. I hope you enjoy this recipe. It is a reminder of the dish our early settlers made and is a traditional Thanksgiving dessert in New England. A matter of fact, it’s also called, New England Indian Pudding. I enjoy it because it tastes similar to pumpkin, to which I am allergic. I think I’ll try it without the corn next time, and perhaps an additional egg. That would make it pumpkin-spiced custard. Mmmm. Enjoy!
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Indian Pudding – Naturally Gluten-Free
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Yield: Makes 6 servings
Make your Thanksgiving memorable not of only today, but of our past, our settlers. Make this naturally gluten free dessert with flavors of Fall, New England Indian Pudding.
Ingredients:
2-3/4 cups whole milk
1/4 cup + 2 Tablespoons dark brown sugar, packed
1/4 cup + 2 Tablespoons gluten free yellow cornmeal
2 Tablespoons mild-flavored molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 Tablespoons unsalted butter
2 large eggs, beaten (optional)
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt, for topping
Instructions:
Add milk, brown sugar, cornmeal, molasses, ginger, cinnamon, and butter in a saucepan. Cook over medium-high heat whisking constantly. Cook until thick enough to the coat the back of a spoon, 10 - 15 minutes.
Preheat oven to 325ºF. Boil 5 cups of water.
Remove from heat. If using egg, pour about 1/2 cup of pudding slowly into the beaten egg while whisking constantly. Pour egg-pudding mixture back into the saucepan.
Whisk in the vanilla.
Distribute evenly among 6 ramekins, about 1/2 cup in each. Place ramekins in a baking dish. Place the baking dish on the center rack of the oven and pour enough boiling water into the dish, without splashing any into the pudding, to fill it up about halfway up the sides of the pudding. Bake pudding containing egg for 30 minutes and without for 60 to 75 minutes, or until set.
Remove from oven and water dish. Allow to cool at room temperature for 20 - 25 minutes, or until you can comfortably touch the ramekins. (You do not want any plastic wrap to melt on it when you cover them.)
Cover with plastic wrap and refrigerate until cool, about 4 hours or overnight. (However, I couldn't wait and tried one a little warmer than room temperature.) When ready to serve, top with a scoop of vanilla ice cream or nonfat yogurt.