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Print this Recipe    Indian Pudding 07

Baked Indian Pudding with Old Fashioned Custard Sauce

1/4 cup of yellow corn meal
5 cups of whole milk
1/4 cups of dark molasses
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1 Tbsp butter

Mix corn meal with 1 cup of milk. Scald the remaining 4 cups of
milk in a double boiler. Add corn meal, molasses, salt, spices,
butter, and mix well. Pour into a greased pan and bake in oven at
275F for 2 hours. Serve with a custard sauce.


Custard Sauce

1 cup of milk
2 beaten egg yolks
2 Tbsp granulated sugar
1/8 tsp salt
1/4 tsp real vanilla

Scald milk over double boiler. Beat yolks, sugar, and salt together
and add the milk. Cook over double boiler--stirring constantly
until the mixture forms a creamy coat over the mixing spoon. Chill
until completely cooled and then add vanilla--again mixing well.

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