Not bad; could be better
Jan. 6th, 2014 12:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cornmeal Pudding.
2 Tbsp unsalted butter
2 1/4 cups whole milk
1 Tbsp peeled, minced ginger root
3/8 cup packed dark brown sugar
1/3 cup yellow cornmeal
1 1/2 tsplight molasses maple syrup
1 1/2 tspbourbon rum
1/2 tsp vanilla
1/2 tsp cinnamon
pinch salt
(I added: 1/4 tsp ground ginger)
vanilla, cinnamon, or ginger ice cream for topping
Heat the oven to 325. Grease four 4-oz ramekins and set aside.
In a large saucepan over high heat, bring the milk and ginger to a boil. Immediately remove from heat and let steep 10 minutes. (We did 15.) Pour through a fine-mesh sieve into a bowl and discard the ginger. Return the milk to the saucepan and add the sugar, cornmeal, syrup, rum, and spices. Bring to a boil over medium heat and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Lies! It started thickening immediately. I kept stirring for 13 minutes though.) Whisk in the butter and remove from heat.
Pour the mixture into the ramekins and place on a baking sheet. Bake until tops are golden brown and centers jiggle slightly when the ramekins are tapped, about 1 hour. Let cool 10 minutes. Serve warm with a scoop of ice cream.
What worked: They were somewhat tasty. The crust on top was particularly good. The wife and I don't care for molasses or bourbon, so we substituted as noted.
What didn't: Not much ginger flavor. I suspect the milk needs about half an hour to infuse. To be fair, we like ginger more than the typical demographic. The suggestion was to add nutmeg and some chopped dried fruit, like apricots or sour cherries. Or candied ginger would be really good.
Will I make it again? Probably, as it's a decent winter dessert. Not top of the list though.
2 Tbsp unsalted butter
2 1/4 cups whole milk
1 Tbsp peeled, minced ginger root
3/8 cup packed dark brown sugar
1/3 cup yellow cornmeal
1 1/2 tsp
1 1/2 tsp
1/2 tsp vanilla
1/2 tsp cinnamon
pinch salt
(I added: 1/4 tsp ground ginger)
vanilla, cinnamon, or ginger ice cream for topping
Heat the oven to 325. Grease four 4-oz ramekins and set aside.
In a large saucepan over high heat, bring the milk and ginger to a boil. Immediately remove from heat and let steep 10 minutes. (We did 15.) Pour through a fine-mesh sieve into a bowl and discard the ginger. Return the milk to the saucepan and add the sugar, cornmeal, syrup, rum, and spices. Bring to a boil over medium heat and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Lies! It started thickening immediately. I kept stirring for 13 minutes though.) Whisk in the butter and remove from heat.
Pour the mixture into the ramekins and place on a baking sheet. Bake until tops are golden brown and centers jiggle slightly when the ramekins are tapped, about 1 hour. Let cool 10 minutes. Serve warm with a scoop of ice cream.
What worked: They were somewhat tasty. The crust on top was particularly good. The wife and I don't care for molasses or bourbon, so we substituted as noted.
What didn't: Not much ginger flavor. I suspect the milk needs about half an hour to infuse. To be fair, we like ginger more than the typical demographic. The suggestion was to add nutmeg and some chopped dried fruit, like apricots or sour cherries. Or candied ginger would be really good.
Will I make it again? Probably, as it's a decent winter dessert. Not top of the list though.
