Indian Pudding

This pudding is indescribably delicious.  It has so much warmth and flavor, it is very appropriate for the fall.  I made it and brought it to a lunch with 4 other people and everyone "gobbled" it up.  A nice addition to your Thanksgiving dessert table.

Ingredients

2 c whole milk
2 c coconut milk
1/2 c cornmeal
2 T butter
1/2 c molasses
1/2 c pure maple syrup
1 tsp Kosher salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp. vanilla extract
2 eggs, beaten
3/4 c golden raisins

Preheat oven to 325°F.  Butter a 2-quart casserole dish.

In a medium pot, bring milks to a gentle simmer.  Very slowly whisk in cornmeal briskly to prevent clumping.  Cook for 20 minutes, adjusting heat to maintain a gentle simmer, until mixture has thickened and coats the back of a spoon well.  Remove from heat.  Stir in the butter, molasses, maple syrup, salt, spices and vanilla until well blended.  In a small bowl, whisk the eggs.  Slowly whisk about ¼ cup of the hot pudding mixture into the eggs, then whisk the tempered mixture back into the pot.  This prevents the eggs from scrambling. Stir in the raisins.

Pour mixture into a buttered casserole dish and bake about 1½ hours, until center is set (the center will still be soft, but you don’t want it to look liquidy).  You can set this dish into a pan of hot water while baking if you prefer.  Remove from oven and let sit at least 20 minutes.  Serve warm with vanilla bean ice cream.

Recipe adapted from Serious Eats