Ana Fraga

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Recipe

Elote pudding

Name: Elote pudding
Prep time: 90 min
Cook time: 90 min
Yield: 12
Cuisine: Mexicana
Ingredients: 3 cups corn grain, natural, frozen or tin; 1 cup milk; 6 eggs, separated; 2 sticks unsalted butter; 300 grams flour, sifted; 1 teaspoon baking powder; 1/2 cups sugar; 1 chicken breast, cooked and shucked; 2 cups poblano pepper slice; cream, natural, to decorate; butter, to grease; ground bread

1h 30 mins

Low

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Ana Fraga

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This corn pudding is perfect for a breakfast with friends or a Sunday brunch.

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Ingredients

12 portions

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3 cups corn grain, natural, frozen or tin
1 cup milk
6 eggs, separated
2 sticks unsalted butter
300 grams flour, sifted
1 teaspoon baking powder
1/2 cups sugar
1 chicken breast, cooked and shucked
2 cups poblano pepper slice
cream, natural, to decorate
butter, to grease
ground bread

Preparation

Preheat the oven to 200 degrees Celsius.

Rub and crumble a refractory rectangular with ground bread.

The corn kernels are liquefied with the milk, the yolks, the sugar, the salt and the two bars of melted butter.

In a bowl beat the whites to the point of nougat and reserve.

In another bowl, the corn mixture is emptied and combined with the sifted flour and the royal flour and the whites are incorporated in an enveloping manner.

Half of the mixture is emptied into the refractory and the chicken fillet and slices are placed, then the rest of the mixture is added.

Bake at 200 degrees for 35 minutes or until golden brown.