Indian Pudding

3 cups 1% milk
1/2 cup yellow cornmeal, stoneground
1/4 cup molasses
2 tbsp. sugar
1 tbsp. unsalted butter
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg, fresh grated
1/4 tsp. salt
1/8 tsp. baking soda
1 large egg

Preheat oven to 275*F. Coat six 1 cup ramekins with nonstick cooking spray and set aside. Scald 2 1/2 cups milk in a heavy saucepan.
Meanwhile, place remaining 1/2 cup milk in a small bowl and gradually whisk in cornmeal. Whisk the cornmeal mixture into the hot milk. Bring to a boil and boil gently over low heat, whisking frequently, for 15 minutes or until thickened.
Remove from heat and stir in remaining ingredients except egg.
Beat egg in a small bowl, stir in a little of the hot cornmeal mixture, then whisk the mixture back into the saucepan. Pour the mixture into the ramekins, place on a baking sheet and bake for 1 to 1 1/2 hours or until the centers are set. Cool slightly and serve warm.