Receita Solta

Velvety Cornmeal Pudding with Spice Cream Clouds

A dessert with a colonial soul and a contemporary touch, rescuing flavors from 1776.

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Equipe Receita Solta

Velvety Cornmeal Pudding with Spice Cream Clouds
Prep Time20 min
Cook Time45 min
Servings6 servings
DifficultyMedium
Calories380 kcal

Resumo para quem tem pressa

"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."

Revive the flavors of 1776 with a creamy cornmeal pudding and a light aerated cream, a treat that spans generations and delights the palate.

O Que Você Precisa Saber

- 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

Ingredients

  • 1 cup (200g) Fine cornmeal (not instant)
  • 3 cups (720ml) Whole milk
  • 1/2 cup (100g) Granulated sugar
  • 2 units Large eggs
  • 1/4 cup (50g) Unsalted butter, melted
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1 e 1/2 xícaras (360ml) Fresh heavy cream (nata, 35% fat)
  • 2 tablespoons (to taste) Powdered sugar
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Freshly grated nutmeg

Instructions

Instructions

1

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.

2

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.

3

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.

4

Preheat the oven to 180°C (350°F). Pour the mixture into a medium refractory (approximately 20x20 cm or a round one of 22 cm) greased with butter. Bake in a preheated oven for 40 to 45 minutes, or until the edges are firm and the center is still slightly trembling.

5

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.

6

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.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Velvety Cornmeal Pudding with Spice Cream Clouds com perfeição.

COMPRAR INGREDIENTES

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Chef 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

- O creme de leite fresco pode ser substituído por nata culinária consistente ou leite de coco integral gelado e batido. - O açúcar granulado pode ser trocado por açúcar demerara triturado ou açúcar mascavo claro na mesma medida volumétrica. - A manteiga sem sal pode ser substituída por manteiga clarificada líquida ou óleo de coco desodorizado derretido.

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 You Freeze It?

O pudim de fubá assado e frio pode ser congelado em fatias embaladas em plástico filme por até 60 dias no freezer. Para consumir, descongele na geladeira e aqueça por 20 segundos no micro-ondas. O creme batido fresco não deve ser congelado.

What to Serve With

Combina com perfeição ao lado de café coado passado na hora sem açúcar, café com leite cremoso ou chá mate quente com limão. Para um lanche vespertino afetuoso, sirva com fatias de queijo da serra da canastra ou geleia artesanal de figo.

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.

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.

Qual a consistência ideal do creme batido de especiarias?

O creme deve atingir ponto de picos médios macios (chantilly suave), mantendo textura cremosa que envolve a fatia sem escorrer líquida no prato.

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.

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