With its great contrasts of warm flavor Indian pudding and cold vanilla frozen yogurt, this adaptation of an American exemplary is a definitive solace dessert. Familiar all things considered, however, it looks rich when served in stemmed dishes.
- 4 cup milk
- 1/3 cup yellow corn meal
- 1/4 cup water
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup molasses
- Pour 3 cups milk in saucepan and bring just to a boil.
- Moisten corn mean in a cup with 1/4 cup water (to prevent lumps). Stir rapidly into hot milk using a wire whisk. Simmer 20 minutes, stirring often.
- Combine spices and stir into mixture. Stir in molasses.
- Pour into a buttered 1-1/2 quart casserole. Gently pour the one remaining cup of milk over the top — do not stir. Dot with butter and bake at 325º for 1 1/2 to 2 hours. Serve hot with cream, ice cream, or hard sauce.