This warming cornmeal-thickened sugar pudding recipe comes to us from Ed Brown, chef-owner of Ed's Chowder House in Manhattan.
Enlarge Image Credit: Todd ColemanSERVES 8
INGREDIENTS4 tbsp. unsalted butter, plus more for ramekins
5½ cups milk
1 2"-piece ginger, peeled and finely chopped
1 vanilla bean, split lengthwise, seeds scraped and reserved
¾ cup packed dark brown sugar
⅔ cup yellow cornmeal
1 tbsp. light molasses
1 tbsp. maple syrup
1 stick cinnamon, halved
Vanilla ice cream, for serving
INSTRUCTIONS1. Heat oven to 325°. Grease eight 4-oz. ramekins; set aside. Bring milk, ginger, and vanilla bean with seeds to a boil in a 4-qt. saucepan over high heat; remove from heat and let steep for 10 minutes. Pour through a fine strainer into a bowl; discard ginger and vanilla bean. Return milk to saucepan and add sugar, cornmeal, molasses, syrup, and cinnamon; bring to a boil over medium heat, and cook, stirring often, until mixture thickens slightly, about 15 minutes. Whisk in butter, and remove from heat; discard cinnamon.
2. Pour mixture evenly among ramekins, and place ramekins on a baking sheet. Bake until golden brown and the center jiggles slightly when the ramekins are tapped, about one hour. Let cool for 10 minutes, and then top with a scoop of ice cream to serve.