- Prep
- 20 min
- Cook
- 45 min
- Total time
- 65 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 380 kcal
Quick summary
“This rustic fine cornmeal pudding baked in the oven combines the soft density of corn porridge cooked in milk with a velvety topping of fresh heavy cream whipped to soft peaks and scented with cinnamon and freshly grated nutmeg.”
What you need to know
- The initial cooking of the cornmeal with milk over medium heat forms a thick porridge that eliminates the raw starch before baking.
- Careful tempering of the beaten eggs with ladles of hot porridge prevents them from coagulating into lumps when integrating the dough.
- Baking at 180°C browns the surface and firms the internal structure, preserving a velvety and moist crumb.
Ingredients
Main
- cup (200g) Fine cornmeal (not instant)
- cups (720ml) Whole milk
- cup (100g) Granulated sugar
- units Large eggs
- cup (50g) Unsalted butter, melted
- teaspoon Vanilla extract
- teaspoon Salt
- xícaras (360ml) Fresh heavy cream (nata, 35% fat)
- tablespoons (to taste) Powdered sugar
- teaspoon Ground cinnamon
- teaspoon Freshly grated nutmeg
Instructions
Principal
- In a medium pot, add the cornmeal, 2 cups of milk, sugar, and salt. Bring to medium heat, stirring constantly, until the mixture thickens and the cornmeal cooks, forming a porridge. This process takes about 8 to 10 minutes. Remove from the heat and set aside.
- In a separate bowl, beat the eggs. Slowly add a ladle of the hot porridge to the beaten eggs, mixing rapidly to temper them and prevent them from cooking. Incorporate this seasoned egg mixture into the rest of the porridge in the pot, stirring well.
- Add the remaining milk (1 cup), melted butter, and vanilla extract to the pudding mixture. Stir until all ingredients are completely incorporated. The batter will be liquid, but it will firm up when baking.
- While the flan bakes, in a very cold bowl, beat the fresh heavy cream with powdered sugar, cinnamon, and nutmeg. Beat with a wire whisk or electric mixer on medium-high speed until soft peaks form and the cream becomes aerated. Be careful not to overbeat and turn it into butter.
- Remove the flan from the oven and let it cool for a few minutes. Serve the portions of the flan still warm or at room temperature, accompanied by generous clouds of aerated spice cream. The combination of textures and temperatures is a true delight.
Chef's tips
- Stir the cornmeal porridge with a silicone spatula, scraping the corners of the pot well to prevent burnt spots on the bottom.
- Beat the very cold fresh heavy cream in a cold bowl to reach a stable cloud consistency without turning into butter.
- Serve the flan slightly warm to contrast with the cool temperature of the whipped cream with spices on top.
Variations
- Cheesy touch: incorporate half a cup of finely grated standard minas cheese into the warm porridge before taking it to the oven.
- Spices in the dough: add 1 coffee spoon of fennel seeds to the pan while cooking the milk with cornmeal.
- Guava paste syrup: finish each portion with a generous drizzle of hot guava paste syrup melted with filtered water.
Substitutions
- Fresh heavy cream can be replaced by consistent culinary cream or chilled and whipped full-fat coconut milk.
- Granulated sugar can be exchanged for crushed demerara sugar or light brown sugar in the same volumetric measurement.
- Unsalted butter can be replaced with liquid clarified butter or melted deodorized coconut oil.
How to store
Keep the baked flan covered with plastic wrap under refrigeration for up to 4 days. The spiced whipped cream should be kept in a sealed container in the refrigerator for up to 2 days, applying it to the slices only at the moment of serving.
Can it be frozen?
The baked and cold cornmeal pudding can be frozen in slices wrapped in plastic wrap for up to 60 days in the freezer. To consume, defrost in the fridge and heat for 20 seconds in the microwave. Fresh whipped cream should not be frozen.
What to serve with
Combines perfectly with freshly brewed drip coffee without sugar, creamy coffee with milk, or hot mate tea with lemon. For an affectionate afternoon snack, serve with slices of Serra da Canastra cheese or artisanal fig jam.
Frequently asked questions
Why is it necessary to cook the cornmeal in the pan before going to the oven?
Cornmeal requires prior hydration and heat to gelatinize the corn starch, ensuring the pudding is velvety and not gritty after baking.
Can I unmold the cornmeal flan like a milk flan?
This flan has a dense structure similar to a creamy tray cake; the most indicated is to serve in portions taken directly with a spatula.
How to temper the eggs without curdling the flan?
Beat the eggs in a separate bowl and add a ladle of the hot porridge little by little, stirring quickly with a whisk to equalize the temperature.
What is the ideal consistency of the spiced whipped cream?
The cream should reach medium soft peaks (soft whipped cream), maintaining a creamy texture that coats the slice without running liquid on the plate.
You might also like
