As I’ve mentioned before, corn is highly valued in Latin American cuisine for preparing both savory and sweet dishes. It’s a versatile ingredient that plays an important role in the diet of countries like Argentina, Brazil, Bolivia, Paraguay, and others. Today’s recipe features corn as the main ingredient, specifically in its form as precooked cornmeal (polenta), to create a delicious dessert that’s somewhere between a pudding and a flan. It’s very easy to make, so...
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Ingredients
For the pudding
baking powder1tbsp
all-purpose flour1 1/2cups
sugar1cup
neutral oil3/4cup
eggs3
precooked cornmeal1/2cup
coconut milk1/2cup
For the flan
condensed milk1can- coconut milk1/2cup
milk1/2cup- eggs4
For decoration
grated coconut50g
Nutrition (per serving)
Calories
359.4kcal (17.97%)
Protein
4.6g (9.12%)
Carbs
43.8g (15.91%)
Sugars
26.3g (52.5%)
Healthy Fat
6.3g
Unhealthy Fat
10.6g
% Daily Value based on a 2000 calorie diet
How to make Corn Dessert
For the pudding
- Step 1
In a blender, combine all the pudding ingredients except for the all-purpose flour, cornmeal, and baking powder.
- Step 2
Blend the ingredients until they are well integrated and form a smooth, creamy mixture.
- Step 3
Transfer the mixture to a bowl and gradually add the sifted all-purpose flour and cornmeal, mixing well after each addition. Finally, add the baking powder and gently fold it in using smooth, circular motions.
- Step 4
Grease a tube pan with a bit of butter and sprinkle it with grated dry coconut. Pour the pudding mixture into the pan and set aside.
For the flan
- Step 1
In the blender, combine all the flan ingredients and blend for one minute.
- Step 2
Pour the flan mixture over the pudding batter in the tube pan.
- Step 3
Bake in a water bath for one hour in a preheated oven at 180°C (350°F).
Final Steps
- Step 1
Remove from the oven once cooked and let it cool slightly before unmolding.
Nutrition (per serving)
Nutrition (per serving)
Calories
359.4kcal (17.97%)
Protein
4.6g (9.12%)
Carbs
43.8g (15.91%)
Sugars
26.3g (52.5%)
Healthy Fat
6.3g
Unhealthy Fat
10.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to grease the pan thoroughly and sprinkle grated coconut evenly to prevent sticking.
Use a water bath to ensure the dessert cooks evenly and achieves a creamy texture.
Allow the dessert to cool completely before unmolding to maintain its shape.
FAQS
Can I use regular cornmeal instead of precooked cornmeal?
Precooked cornmeal is recommended for this recipe as it has a finer texture and cooks faster. Regular cornmeal may alter the texture of the dessert.
Can I substitute coconut milk with another type of milk?
Yes, you can use regular milk or almond milk, but coconut milk adds a unique flavor that complements the dessert.
What is the purpose of the water bath?
The water bath helps to evenly distribute heat and prevents the dessert from cracking or drying out during baking.
Can I make this dessert ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Serve it chilled for the best flavor.
How do I know when the dessert is done baking?
The dessert is done when the top is set and a toothpick inserted into the center comes out clean.
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