Caramel Indian Pudding Recipes

Steps:

• In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.

Steps:

• Scald milk in a deep three-quart saucepan. Gradually stir in the cornmeal, taking your time so the cornmeal does not lump. Cook over medium heat, stirring from time to time, until the mixture has thickened, about 15 minutes.
• While the cornmeal is cooking, spread the sugar in a heavy-bottomed skillet and mix with one-half cup water. Set it over medium heat. Watch carefully once the sugar has dissolved because it will then begin to caramelize. The caramel is done when it becomes a uniform honey brown color. Do not allow the caramel to darken beyond that and remove it from the heat immediately.
• Bring the cornmeal mixture to a simmer and slowly pour in the caramel mixture. It will bubble up but if your pan is deep it will not boil over. Stir over low heat until the caramel is completely dissolved in the cornmeal. Off heat, add butter, rum, eggs, salt and nutmeg.
• Preheat oven to 325 degrees.
• Pour the pudding mixture in a buttered two-quart casserole and place in the oven.
• Bake for 30 minutes. Stir in half and half and continue baking for one-and-a-half hours. Serve warm or chilled with whipped cream or ice cream, as desired.

Steps:

• Pre-heat oven to 325 degrees F.
• Butter and lightly sugar 4 ramekins (approximately 6-ounce size). In a mixer, combine yolks, buttermilk, juice and zest and beat until well combined. Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined. Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color. Allow to cool slightly, then carefully invert onto a plate.
• Break up cookies into pieces and place in food processor. Pulse until you have a fine crumb, then add butter, salt, molasses, sugar and egg white. Pulse again until you have a smooth batter, then use an off-set spatula to smear out a thin layer on a cookie sheet (if you are not using a non-stick tray, grease it with butter or line with a silpat). Bake in a preheated 350 degree oven for 10 minutes. Allow to cool slightly before removing from the tray to cool on the bench top. Break up into individual sized pieces before serving.
• Yield: make aprox 10 pieces
• Add sugar, and butter to a sauce pot and set over medium heat. Reduce until thick and syrupy - about 7 minutes then remove from heat. Add cream (be careful as it will bubble up) then stir and season with salt.

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.