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Components
- 2 cans of green corn (approximately 2 1⁄4 cups of drained kernels)
- One can of condensed milk (395 g)
- Two eggs
- 1 cup of milk (tea)
Setup mode
- Set the oven to 160 °C (low heat) to preheat.
- In a small bowl, crack one egg at a time and pour it into a large bowl—this way, if an egg is bad, the entire recipe is not ruined. Use a wire whisk to combine the whites and yolks. Then, add the condensed milk and stir thoroughly.
- Rinse the corn thoroughly with water and place it in the blender. Pour in the milk and blend for approximately 3 minutes to finely crush the corn kernels.
- In the bowl containing the condensed milk and eggs mixture, strain the beaten corn through a sieve—press thoroughly with a spoon to extract all the corn juice along with the milk, leaving only the pulp behind. Stir with a wire whisk and let the pudding batter rest while you prepare the caramel—this resting period is crucial to remove any air bubbles and achieve a smooth pudding.
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Components
- 3/4 cup of sugar (tea)
- A quarter teaspoon of ground cinnamon
- 1/4 cup of boiling water
Setup phase
- Prepare a round mold with a hole in the center, measuring 18 cm in diameter. Place a kettle containing 3 tea cups of water over medium heat—this water will be used to create the syrup and to bake the pudding in a water bath.
- In a medium-high sided pan, place the sugar and cinnamon over low heat, stirring occasionally with a silicone spatula until a golden caramel forms.
- Pour 1⁄4 cup of boiling water over the caramel carefully. Be cautious, as the mixture will bubble up. Stir with a spatula until the syrup is smooth.
- Pour the syrup into the mold, covering the central cone. Use a dishcloth to hold and slowly rotate the mold, allowing the caramel to coat the entire bottom and sides. Allow it to cool for approximately 10 minutes — placing the pudding batter on extremely hot caramel may cause it to blend into the caramel.
- Pour the pudding batter into the mold, including through the central cone, using a sieve. Position the mold inside a baking tray, place it in the oven, and then pour boiling water into the tray to bake the pudding in a water bath, filling the water until it reaches halfway up the mold.
- Bake for approximately 40 minutes. Note: the baking time may differ depending on the oven’s model and type. The pudding is done when the top feels set, but the inside remains creamy—it will continue to firm up as it cools. Be careful not to overbake to prevent the pudding from drying out or becoming too dense.
- Take the pudding out of the oven and allow it to rest. Chill it in the refrigerator for a minimum of 3 hours before serving (if desired, you can make it ahead of time; the pudding can be stored in the fridge for up to 5 days).
- To unmold: hold the base of the mold over the stove flame just enough to loosen the syrup. Place a plate with a raised edge over the mold to catch the syrup and invert it immediately. Allow the syrup to flow over the pudding before serving.
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Freidora de aire
When making the caramel, add 1/3 cup of boiling water to make the syrup more fluid after roasting. Put the medicine with the caramel in the Air Fryer basket, pour the batter over it, and cover with foil. Bake at 180 °C for approximately 30 minutes.
Inside the electric pressure cooker
Put the pudding dough into the mold and cover it with foil. Place a folded dishcloth at the bottom of the pan to prevent steam from rising while baking. Pour in enough water to reach halfway up the mold, then place the mold inside the pan. Cook on Low Pressure mode for 15 minutes.
Inside the stove’s opening
Put the pudding batter into the mold and cover it with aluminum foil.
Place a folded dishcloth at the base of a large pan and position the steamer basket above it. Pour water until it reaches halfway up the steamer. Cover the pan and heat it on high; once the water begins to boil, reduce the heat and let it simmer for approximately 30 minutes.
