3 c milk
1 c heavy cream
1/2 c Edward's Mill cornmeal
1/2 c light brown sugar
1/2 c molasses
1 t sea salt
2 t ground cinnamon
1/4 t ground nutmeg
1/4t ground cloves
1/4 t ground ginger
4 T unsalted butter, cut into 4 pieces
Preheat oven 275 F. Lightly grease 6-8 individual baking dishes.
In saucepan, scald milk. Meanwhile, pour heavy cream, cornmeal, sugar, molasses, salt, and spices into a bowl. Add this to the scalded milk. Cook, whisking constantly, over medium heat until a thick syrup ( about 5 minutes). Remove from heat.
In a bowl, whisk eggs. Temper eggs by adding 1/2 c cornmeal mixture, whisk rapidly. Then whisk in remaining cornmeal mixture. Whisk in butter pieces, one a at a time, until melted.
Pour mixture into prepared dishes. Place dishes in a shallow baking dish. Pour hot water into baking dish to come up 2/3 way. Bake 2 to 2-1/2 hours or until toothpick comes out clean. Remove from oven and remove dishes from water bath.
Serve warm with ice cream or whipped cream.