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
Ingredients24 portions
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).
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