Slow Cooker Back Bay Indian Pudding Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: EVAPORATED MILK,
1 cup: MILK,
1/3 cup: YELLOW CORNMEAL,
1/3 cup: MOLASSES,
1/3 cup: BROWN SUGAR,
2 tbsp: UNSALTED BUTTER,
1 tsp: CINNAMON,
1/2 tsp: SALT,
1/8 tsp: GROUND CLOVES,
1 pint: VANILLA ICE CREAM,
Directions:
IN MEDIUM HEAVY SAUCEPAN, BRING THE EVAPORATED MILK AND WATER JUST TO
A SIMMER OVER MEDIUM HEAT, STIRRING OFTEN TO AVOID BOILING OVER.
GRADUALLY WHISK IN THE CORNMEAL. REDUCE THE HEAT TO LOW AND SIMMER,
WHISKING OFTEN TO PREVENT STICKING TO THE BOTTOM OF THE PAN, UNTIL
THE MIXURE IS QUITE THICK, ABOUT 20 MINUTES. REMOVE FROM THE HEAT
AND WHISK IN THE MOLASSES, BROWN SUGAR, BUTTER, CINNAMON, SALT AND
CLOVES, UNTIL THE BUTTER IS MELTED. TRANSFER TO A WELL BUTTERED SLOW
COOKER. COVER AND SLOW COOK, STIRRING ONCE OR TWICE, UNTIL THE CENTER
OF THE PUDDING SEEMS SET BUT NOT NOT FIRM, ABOUT 3 HOURS ON HIGH.
SPOON INTO BOWLS AND SERVE IMMEDIATELY WITH SCOOP OF ICE CREAM.
(READY AND WAITING) Submitted By MEG ANTCZAK On 04-15-95
Source from luhu.jp
A SIMMER OVER MEDIUM HEAT, STIRRING OFTEN TO AVOID BOILING OVER.
GRADUALLY WHISK IN THE CORNMEAL. REDUCE THE HEAT TO LOW AND SIMMER,
WHISKING OFTEN TO PREVENT STICKING TO THE BOTTOM OF THE PAN, UNTIL
THE MIXURE IS QUITE THICK, ABOUT 20 MINUTES. REMOVE FROM THE HEAT
AND WHISK IN THE MOLASSES, BROWN SUGAR, BUTTER, CINNAMON, SALT AND
CLOVES, UNTIL THE BUTTER IS MELTED. TRANSFER TO A WELL BUTTERED SLOW
COOKER. COVER AND SLOW COOK, STIRRING ONCE OR TWICE, UNTIL THE CENTER
OF THE PUDDING SEEMS SET BUT NOT NOT FIRM, ABOUT 3 HOURS ON HIGH.
SPOON INTO BOWLS AND SERVE IMMEDIATELY WITH SCOOP OF ICE CREAM.
(READY AND WAITING) Submitted By MEG ANTCZAK On 04-15-95
Source from luhu.jp