Celebrate fall’s coming with a dense, creamy Indian pudding pie

Yankee Chef logoBy Jim Bailey

Here is a dense, creamy and luscious pie that is my version of a baked Indian pudding, but much tastier. As you can see, it has some milk foam, but don’t be alarmed. I will show you how to make 1 minute foam just like the celebrity chefs make on television, but without special equipment.

inidanpuddingpiewithcinnmilkfoamNonstick cooking spray
1/2 cup molasses
2 tablespoons maple syrup
4 eggs
2 tablespoons butter or margarine, melted
1 cup evaporated skim milk
1/2 cup cornmeal
1/4 cup brown sugar
1 teaspoon each cinnamon and nutmeg
1 teaspoon rum extract
1/2 teaspoon each ginger and ground cloves

1 Minute Cinnamon-Milk Foam:

2 cups skim milk
2 tablespoons powdered sugar
2 teaspoons cinnamon, plus more for dusting

Lightly grease a 9-inch cake pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. Using an electric or a hand-held mixer beat molasses, maple syrup, eggs and melted butter until smooth. Add milk and continue beating. With your mixer on low, beat in cornmeal, brown sugar, all spices and extract until smooth.

Pour into prepared pan and bake 38-40 minutes, or until firm to the touch in the center and it is pulling away from the sides. The pie may rise significantly, but will deflate as it cools. Remove from oven to cool completely in the pan.

When ready to serve, make the Cinnamon-Milk Foam by adding half the milk, half the sugar and 1 teaspoon cinnamon in a rubber container with a tight fitting lid. Vigorously shake for 30 seconds, or until foam has been created and it is double the volume.

Remove lid and microwave for 30 seconds. Remove from microwave and dollop desired amount of foam on top of a slice of pie and serve. Repeat with remaining foam ingredients if needed. Dust with additional cinnamon and serve.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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