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Indian Pudding

4 ounces butter,- melted
1/3 cup buttermilk
1 egg
1/4 cup sour cream or creme fraiche
1/3 cup cornmeal
1/2 cup all-purpose flour
1/3 cup light brown sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1 pinch ginger
1 pinch nutmeg
1 pinch salt

2 eggs
3 yolks
1/3 cup maple syrup
1/3 cup molasses
1 pinch salt
1 1/2 cups milk
1 cup cream

For the cornbread, combine buttermilk, eggs, and sour cream. Combine
all dry ingredients. Add wet ingredients to dry ingredients and
fold in butter at the end. Coat a 6 by 8-inch pan with vegetable
spray. Bake in a preheated 350 degrees for about 20 minutes. Let
cool. Can be made a day ahead.

For the Custard: Combine eggs, yolks, maple syrup, and molasses.
Whip lightly. Combine salt, milk, and cream. Bring cream mixture
to a simmer. Remove and slowly pour cream into the egg mixture
while whisking. Mix until combined.

To assemble pudding, crumble cornbread in a bowl. Mix in custard
and let the mixture rest so the cornbread soaks up the liquid. Pour
into ramekins and bake in a water bath in a preheated 325 degree
oven for 45 minutes to an hour.

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