How to Make Vegan Caramel Corn With Maple Syrup

Baked Indian Pudding With Maple Syrup

Boil until mixture reaches 225 degrees f on a thermometer.

Recipe Summary Baked Indian Pudding With Maple Syrup

Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.

Ingredients | Vegan Caramel Corn With Maple Syrup

4 cups hot milk

½ cup yellow cornmeal

½ cup maple syrup

⅓ cup packed brown sugar

¼ cup molasses

2 eggs, lightly beaten

2 tablespoons butter, melted

1 teaspoon salt

¾ teaspoon ground ginger

¼ teaspoon ground cinnamon

½ cup cold milk

Directions

Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.

Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.

Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.

Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.

Info | Vegan Caramel Corn With Maple Syrup

prep: 15 mins cook: 2 hrs 20 mins additional: 30 mins total: 3 hrs 5 mins Servings: 8 Yield: 8 servings

TAG : Baked Indian Pudding With Maple Syrup

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