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Prep Time: 45 Minutes Cook Time: 540 Minutes |
Ready In: 585 Minutes Servings: 6 |
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A slow cooker version of an old New England classic. Ingredients:
3 1/4 cups whole milk |
1/2 cup yellow cornmeal (medium or fine grind) |
1/4 cup molasses (light or dark) |
3 tablespoons brown sugar (light or dark) |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/8 teaspoon baking soda |
salt (a pinch) |
1 teaspoon vanilla |
1 large egg |
1 large egg yolk |
3 tablespoons unsalted butter, cut into pieces |
1/2 cup light cream |
Directions:
1. In a medium saucepan, heat 2 3/4 cups milk over medium heat.
2. In a small bowl, combine the remaining 1/2 cup milk with cornmeal; whisk until smooth.
3. Pour the cornmeal mixture into the hot milk, whisking constantly.
4. Cook until it begins to thicken, stirring constantly to avoid lumps.
5. Whisk in the molasses, brown sugar, spices, baking soda, salt, and vanilla.
6. Beat the whole egg and yolk together in a small bowl; add a spoonful of the hot cornmeal mixture and beat well to avoid curdling; add another spoonful of the hot mixture, stir, then pour the egg mixture into the saucepan; whisk to combine; remove from heat.
7. Grease the slow cooker with 1 tablespoon butter; pour the cornmeal mixture into the cooker; stir in the remaining 2 tablespoons of butter until melted.
8. Pour in the light cream in a circular motion; do not stir.
9. Cover and cook on LOW 8 1/2 to 9 hours until the pudding is set.
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