Deerfield Inn Indian Pudding

• 2 cups milk
• 1/2 cup sugar
• 1/2 cup molasses
• 1/2 cup cornmeal
• 4 tablespoons unsalted butter, plus more butter to grease baking dish
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground mace

1. Scald milk in top half of a double boiler.
2. Whisk in sugar, molasses and cornmeal and cook, stirring frequently, until mixture thickens, about 20 minutes.
3. Melt butter and set aside to cool slightly.
4. Beat eggs, then beat in spices.
5. When butter is cool enough to add to eggs without cooking them, beat butter in until you have a homogeneous mixture.
6. Preheat oven to 350 degrees.
7. Butter an 8-inch round ovenproof ceramic or glass souffle dish.
8. Add cornmeal mixture to eggs, bit by bit, until the two are thoroughly incorporated.
9. Pour into the souffle dish and place in oven.
10. Bake 35 minutes or until pudding is set.
11. Serve pudding immediately, or at room temperature, garnished if desired with vanilla ice cream or with cinnamon-flavored whipped cream.

milk, sugar, molasses, cornmeal, unsalted butter, eggs, ground cinnamon, freshly grated nutmeg, ground mace

Taken from cooking.nytimes.com/recipes/746 (may not work)