New England Indian Pudding With Salted Whiskey Caramel
Ingredients
- 4 Cups Light Cream
- 1/2 Cup Molasses
- 1/2 Cup Brown Sugar
- 1/2 Cup Cornmeal
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 Tbsp Unsalted Butter
- For Caramel Sauce:
- 1 Cup Turbinado Sugar
- 2 Tbsp Whiskey
- 1/2 Cup heavy Cream
- 1/2 tsp Kosher or sea Salt
- Serve with Vanilla Ice Cream or Whipped Cream
Instructions
- pre heat Oven to 350.
- make the syrup: Heat sugar over medium heat in a heavy pot until it melts. Allow it to lightly caramelize. Stir constantly. Add in the whiskey and flame off the alcohol. Then add the heavy cream and whisk until smooth and an even color appears. Add a little salt and taste. Don't add all the salt at one. Just what tastes good to you. Set aside.
- Mix the cornmeal and seasonings in a mixing bowl. Heat the cream, molasses, and brown sugar in a pot over medium high heat. Bring to a simmer. Then remove from the heat. Stir in the butter until it melt. Fold the liquid into the dry ingredients. Then transfer the mix to a sprayed and sugared oven proof crock or casserole dish. Bake at 350 for about 20 minutes. At that point, take it out and give it a stir. Return it to the oven and cook for another 20 minutes until it sets up firmly. Serve warm with the caramel syrup and ice cream and/or whipped cream.