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Kiwilimón

Vanilla Atole with Pastel de Elote

Name: Vanilla Atole with Pastel de Elote
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 on Vanilla Atole Maizena® Brand; 1 liter milk; 1.5 tablespoons cornstarch, Maizena® brand; 4 eggs; 1 stick butter; 4 corn, raw shelled; 1 can condensed milk

40 mins

Low

4.5

2 comments

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Accompany this fluffy corn bread with a warm vanilla atole and enjoy two of the most traditional flavors of Mexico.

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Ingredients

6 portions

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1 on Vanilla Atole Maizena® Brand
1 liter milk
1.5 tablespoons cornstarch, Maizena® brand
4 eggs
1 stick butter
4 corn, raw shelled
1 can condensed milk

Preparation

For the atole: Pour a little milk into a bowl.

Add an envelope of vanilla atole Maizena® brand and mix.

Let boil with the rest of the milk for 5 minutes.

For the corn cake: Preheat the oven to 180 ° C, grease and flour a mold.

Blend the husked corn, eggs, butter, Maizena® Brand Cornstarch and condensed milk.

Empty the mixture into the mold and bake at 180 ° for 20 minutes or until cooked.

Allow to cool a little, when it is warm, unmold.

Garnish with sprinkled powdered sugar.

TIPS

Eat well.

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Vanilla Atole with Pastel de Elote

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

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Ratings (2)

Martha Alicia Gutiérrez Pineda

12/10/2017 15:45:04

Hola no te preocupes por la ignorancia, es mejor preguntar y yo pienso que es crudo porque se cocina en el horno, yo lo he hecho pero con latas de elote :) y queda rico, suerte!!!