RECIPIE #4313 - BAKED TROPICAL CORNMEAL PUDDING WITH CARAMEL SAUCE - NewsChannel5.com | Nashville News, Weather & Sports

RECIPIE #4313 - BAKED TROPICAL CORNMEAL PUDDING WITH CARAMEL SAUCE

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AL ANDERSON / BROADWAY BREWHOUSE & MOJO GRILL

   INGREDIENTS

  • - 2 cups whole milk
  • - (1) 14 oz. bag of caramel candies
  • - 2 cups buttermilk
  • - 1/2 cup of water
  • - 4 tsp butter
  • - 1/2 tsp salt
  • - 1/3 cup sugar
  • - 1/3 cup brown sugar
  • - 3/4 cup cornmeal
  • - 5 large eggs
  • - 2 oz. dark rum
  • - 6 oz. dried tropical fruit
  • - 1 cup orange juice
  • - 1 tsp pure vanilla extract
  • - Butter for greasing baking dish
  • - Fresh Fruit

            Cooking Preparation for Cornmeal Pudding:

  • 1. Pre-heat the oven to 350 F
  • 2. In a medium size bowl place the dried fruit and pour the orange juice into the bowl.
  • 3. In a medium size saucepan over medium heat, warm the milk, whisking constantly.
  • 4. Add the butter, salt, sugar and cornmeal.
  • 5. Continue to whisk constantly until the mixture is smooth and thick enough to coat the back of the spoon, then remove from heat.
  • 6. In a small bowl, whisk together the eggs and rum. Slowly whisk in ½ cup of the milk mixture. In a slow steady strem, pour the egg mixture into the sauce pan with the milk mixture, whisking constantly.
  • 7. Add the dried tropical fruit, orange juice and vanilla and mix until well combined.
  • 8. Pour into a greased 13 x 9 baking dish and bake 40-45 minutes, until set. Allow to cool slightly,slice and serve with fresh fruit and caramel sauce.

           

            Caramel Sauce Preparation:

  • 1. Remove wrappers from caramels
  • 2. Combine caramels and water in a small saucepan. Cook over low heat, stirring occasionally,until smooth and well blended.
  • 3. Cool until thickened slightly;serve warm caramel sauce over tropical cornmeal pudding.

 

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