Budín de Elote

Corn Pudding

This pudding is a variation on the Pan de Elote of the Isthmus.  We make it during the rainy season when the fresh corn is harvested.  Originally the fresh corn was ground on the volcanic stone metate, but we have replaced that method with the blender.  Try to make this a day ahead as it tastes much better the second day.  This recipe has a sweet sauce to drizzle on top to serve it as a dessert.

Makes 10 to 12 servings 

Ingredients

For the pudding:

• 3 cups of tender fresh corn kernels (from about 4 ears)

• ½ cup milk

• ½ cup sweetened condensed milk

• 5 tablespoons all-purpose flour

• 1 tablespoon baking powder

• 4 large eggs

• ¼ cup sugar

• ¼ cup (½ stick) butter, softened

• 1 tablespoon ground cinnamon

• Pinch of sea salt

For the sauce:

• 1 cone piloncillo claro (6 ounces) or ¾ cup light brown sugar roughly chopped or shaved.

• 1 cup orange juice

• 1 piece Mexican cinnamon, 2 inches long

• 1 shot glass (2 ounces) of mezcal de naranja or rum or any liquor of choice

• Peel of 1 orange, being careful not to include the white part

• ½ cup cream or ½ cup milk

Method

For the pudding:

Preheat the oven to 350ºF.  Grease a Bundt pan or 2-quart glass casserole or 12 5oz. timbal molds. 

Place the corn kernels, milk and condensed milk in a blender.  Blend until it is smooth. 

In a small bowl, sift the flour with the baking powder and set aside. 

Separate the eggs into two bowls.  Beat the yolks on high speed until they are thick and lemon colored, about 15 minutes.  Add the sugar slowly to the egg yolks and beat well.  Add the butter to the mixture and beat until it is smooth.  Add the corn mixture and the flour mixture alternately to the egg mixture.  Add the cinnamon.

Beat the egg whites with the sea salt until they are foamy and fold them into the batter. Pour the batter into the prepared pan and bake it for 50 to 60 minutes or until a knife inserted comes out clean.  Allow to cool. 

For the sauce:

Place the piloncillo or brown sugar in a saucepan with the orange juice and ½ cup of water.  Heat over low heat, covered, for 10 minutes or until the sugar is melted.  Add the cinnamon, mezcal and the orange peel and cook for 15 minutes longer.  Add the cream or milk and simmer for 5 minutes more. Serve the pudding with the sauce drizzled on top or over ice cream.

¡BUEN PROVECHO!