Indian Pudding Souffle
Serves4 to 5
Cooking Methodbaking
CostInexpensive
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Courseappetizer, side dish
Dietary Considerationvegetarian
Mealdinner
Taste and Texturecreamy, hot & spicy, light
Ingredients
- Butter and sugar for the mold
- ½ cup yellow cornmeal
- 4 cups milk, scalded
- 2 tablespoons melted butter
- ½ cup molasses
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 2 eggs, separated
- Whipped unsweetened heavy cream, for serving
- 1½ –quart soufflé dish or baking dish; double boiler
Instructions
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Preheat the oven to 350°
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Butter and sugar the soufflé dish.
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Place the cornmeal in the top of the double boiler, over boiling water, and gradually add the scalded milk, stirring constantly for 20 minutes.
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Remove from the heat and stir in the butter, molasses, spices, salt and egg yolks. Set aside to cool slightly.
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In a clean bowl, beat the egg whites until stiff but not dry. Fold into the pudding mixture.
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Turn the batter into the prepared mold and bake for 40 to 45 minutes, until puffed and brown.
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Serve with whipped cream.
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