Durgin-Park’s Indian Pudding

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

For smoothness and haunting, old-fashioned flavor, you can’t beat the Indian pudding served at Durgin-Park, in Boston’s Faneuil Hall Marketplace. The last time I ate there, our waitress warned as we sat down: “Don’t give me a hahd time.” We didn’t.

Ingredients

  • cups cold milk
  • ½ cup yellow cornmeal
  • ¼ cup

Method

  1. Bring cups of the milk to a boil in a heavy saucepan. Meanwhile, place ½ cup of the milk in a small bowl, and gradually whisk in the cornmeal. Add the cornmeal mixture to the boiling