RECIPES: Chef Lydia Shire's Favorites

Nov. 24, 2009 — -- Read the "Nightline" profile of Lydia Shire HERE.

Locke Ober's Warm Indian Pudding with Vanilla Bean Ice Cream

A true Thanksgiving dessert for a crowd

Serves 16

Ingredients:

Preparation:

In a soup pot, bring the light cream and the milk to a simmer over medium heat. Add the 4 oz. of cornmeal. Remove from heat and let stand for 30 minutes, whisking every so often.

Whisk in the room-temperature butter, the molasses, the maple syrup, the egg yolks and the vanilla. Strain the whole mixture through a sieve to catch any lumps of cornmeal. Beat the egg whites until foamy and gently fold into the custard mixture. Fill 16 ( or so ) 8 ounce bowls, making sure each bowl has some of the foam on top.

Place the filled bowls in a large roasting pan and fill halfway with hot water. Place one sheet of aluminum foil on top of the bowls, lightly resting on the bowls and punch a few holes into the foil.

Put into a preheated 350 degree oven and bake for approx. 40 minutes , remove the foil and bake an additional 10 minutes, until a knife plunged into center comes out clean. The custard is done. Cool and refrigerate overnight if you are planning to get a head start on your cooking , but if that is the case, always put them back into a 350 oven in a "water bath" to gently warm before serving.

Place on a dessert dish and scoop one small scoop of the best quality vanilla bean ice cream on top. It should start to melt almost immediately. Enjoy !!!