Best 2 Indian Pudding Eggless Recipes
Indian pudding, a traditional dessert with Native American origins, is a delightful custard dish brimming with rich flavors and a creamy texture. While classic recipes often incorporate eggs, this article explores a delicious variation that caters to those with egg allergies or those seeking a vegan alternative. Discover a delightful eggless Indian pudding that captures the essence of this timeless dessert, offering a delightful symphony of flavors and textures that will tantalize your taste buds.
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EASY EGGLESS INDIAN PUDDING
For a spicy variation, add 1/2 teaspoon each of ground cinnamon and ginger. For an apple version, pare and slice two apples and layer with the pudding mixture prior to baking. Serve hot with whipped cream or ice cream.
Provided by SELF
Categories Desserts Custards and Pudding Recipes
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
- Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
- Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 47.8 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 501.9 mg, Sugar 31.8 g
INDIAN PUDDING--EGGLESS
When a recipe is SO old, with each cook that makes it, they add their version to the mix and the world ends up with 1000 versions of a dish from a 1000 different chefs! I grew up on the wild prairies of Minnesota with Grandparents who lived in the 1890's. Store bought food was scarce so you used what you could grow or barter. This dish originated in the early 1600's from what was available: molasses, milk, and cornmeal. White sugar and eggs were expensive luxuries that didn't exist for most people and weren't added to the original recipe until many decades later, when both eggs and white sugar became common and inexpensive to "waste" on an inexpensive dish. This is a dense and soft cornmeal "mush" pudding, that bakes in a very slow oven and IS NOT STIRRED! I've never seen another recipe that used as much cornmeal, which is why this one is so tasty. Many reviewers of other recipes complain that "you can't taste any corn flavour." If you don't like molasses, maple syrup can be used and that would make it a New England Indian Pudding. This is great on a cold Winter day with a cold glass of buttermilk or steaming cup of coffee and is equally good the next morning, served for breakfast with a nice side of bacon or ham. Enjoy!
Provided by The_Swedish_Chef
Categories Low Protein
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees.
- Grease a 2 quart casserole. Set aside.
- Mix the cornmeal, sugar (or maple syrup), salt, cinnamon and ginger together. Set aside.
- Heat the first 3 cups of milk and molasses slowly until scalded.
- Gradually stir the cornmeal-sugar mixture into the hot milk/molasses mixture. When combined, add the butter. Cook over low heat, stirring constantly, about 10-20 minutes or until the cornmeal mush begins to thicken slightly.
- Boil water to create a water bath (Bain Marie) for the casserole dish.
- Pour into greased casserole. Place casserole in a baking pan deep enough to hold enough boiling water to come 2 inches up the side. Fill baking pan with boiling water.
- Pour the remaining 1 cup of cold milk over the pudding; DO NOT STIR!
- Bake for 3 hours or until a knife inserted of the center of the pudding comes out clean.
- Carefully remove pudding from oven so water from baking pan does not spill. Set on trivet or hot pad to cool for 10-15 minutes before serving. Allow water to cool in oven for safe removal.
- Serve Indian Pudding alone, with ice cream, poured cream or whipped cream.
Tips:
- Choose the Right Cornmeal: Use a fine to medium grind cornmeal for a smooth pudding. Coarse cornmeal will give the pudding a more rustic texture.
- Use Full-Fat Milk: Whole milk will give the pudding a richer, creamier flavor than skim or low-fat milk.
- Add Spices: A mixture of spices like cinnamon, nutmeg, and cloves is traditional in Indian pudding. You can also add a pinch of ginger or allspice for a warm, aromatic flavor.
- Don't Overcook: Indian pudding is best when it is cooked slowly and gently. Overcooking can make the pudding rubbery.
- Let it Cool: Indian pudding is best served warm, but it can also be chilled and served cold. If you are serving chilled pudding, let it come to room temperature for about 30 minutes before serving.
Conclusion:
Indian pudding is a delicious and versatile dessert that can be enjoyed warm or cold, and it can even be dressed up with toppings like whipped cream, ice cream, or fresh berries. It has a long history of being a staple dessert in Native American cuisine and is a wonderful way to incorporate traditional Native American ingredients and flavors into your cooking.
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