Equipment
Ingredients
Caramel Base & Cornmeal
- 1075 ml milk
- 120 g cornmeal
- 200 g granulated sugar
- 60 ml water
Flavor & Texture Enhancers
- 30 g butter
- 30 ml cognac
- 2 large eggs, lightly beaten
- 120 g pecans, finely chopped
- 1 g fine sea salt
- ½ g ground nutmeg
Serving Suggestions
- vanilla ice cream, for serving, or softly whipped cream
Nutrition (per serving)
Method
In a 3- to 4-quart saucepan, heat 1075ml (4 cups) of milk over medium heat until it just begins to simmer and steam rises from the surface (scalded).
Gradually whisk the cornmeal into the scalded milk, ensuring no lumps form. Continue whisking constantly for 5-7 minutes, until the mixture thickens to a porridge-like consistency.
In a separate heavy saucepan, combine the sugar and 60ml (1/4 cup) of water. Cook over medium-high heat, without stirring, until the sugar dissolves and turns a deep amber caramel color, about 5-7 minutes. Swirl the pan gently to ensure even browning. Watch carefully to prevent burning.
Carefully and slowly, whisk the hot caramel into the hot cornmeal mixture until evenly dissolved. Be cautious, as the mixture may bubble and splatter.
Remove the cornmeal mixture from the heat. Stir in the butter until melted, then add the lightly beaten eggs, cognac, finely chopped pecans, salt, and nutmeg. Stir until fully combined.
Preheat the oven to 163°C (325°F).
Butter an 8-cup casserole dish.
Pour the cornmeal mixture into the prepared casserole dish. Bake for 30 minutes. Then, carefully stir in the remaining milk (about 240ml or 1 cup).
Continue baking for another 1 hour and 15 minutes to 1 hour and 30 minutes, or until the pudding is set around the edges but still has a slight wobble in the center.
Let the pudding cool slightly before serving warm or chilled. Serve with a dollop of softly whipped cream or vanilla ice cream for a delicious contrast.
Chef's Notes
- Use a heavy-bottomed saucepan for caramelizing the sugar to prevent burning.
- For the richest flavor, use whole milk. Lower fat milks will work, but the pudding might be slightly less creamy.
- Do not overbake the pudding or it will become dry. It should still have a slight wobble in the center when done.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a warm oven or microwave. Be careful not to overheat to avoid curdling.
