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Recipe of Elote bread with English sauce
Recipe

Elote bread with English sauce

30 mins
18 mins
Low
6
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A super delicious variation of the corn bread, which is super fluffy and with the plus of accompanying it with a simple sauce.
Learn more about Nayeli Sarmiento

Ingredients

24 portions
  • 800 grams corn, raw
  • 8 eggs
  • 200 grams Gloria® butter without salt
  • 200 grams flour
  • 10 grams baking soda
  • 5 grams salt
  • 1 package cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 liters milk
  • 100 grams sugar
  • 4 egg yolks, medium
  • 1 teaspoon vanilla extract

Preparation

Preheat the oven to 200 ° C.
Blend the corn with the egg.
Spread the butter and cheese with the sugar.
Sift the flour, royal and salt together.
Add the corn little by little to the butter mixture.
Put the flour in 3 stages.
Empty in the greased mold.
Bake for about 20 minutes (lightly browned). Cool and unmold.
FOR THE SAUCE: Heat the milk with half the sugar and vanilla.
Beat the yolks with the sugar to change to a lighter shade.
Put a little of the hot milk to the yolk mixture and mix. Repeat.
Put all the remaining milk, and incorporate well.
Return to the fire at low-medium temperature and mix until the finger on the back of the spoon does not re-join (photo 2), this takes about 15 minutes.
Transfer to ice water (photo 3) to cool quickly (mix occasionally).

PRESENTATION

In a dish preferably white (so it looks) put a little of the sauce, then put the pancake on top, over the delicious sauce and finally some icing sugar to give it the elegant touch ... ¡Provecho!

TIPS

If you use a layer-type paper, put some raw rice between the mold and this, so that it does not burn and absorb the fat :-)

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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