Tamal de Maicena is a traditional Costa Rican recipe for a classic cake made from a baked cornflour and egg custard batter flavoured with vanilla. The full recipe is presented here and I hope you enjoy this classic Costa Rican version of: Tamal de Maicena.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a sweet cornmeal cake from Costa Rica that's commonly eaten with coffee as a snack.
Ingredients:
500ml of milk
115g of butter
500g of sugar
2 tsp vanilla extract
200g cornflour
2 eggs beaten
Method:
Pre-heat your oven at 170°C.
In a medium-sized non-stick saucepan, combine the milk, butter, sugar, and vanilla extract. Bring to a boil then reduce the heat to low.
In a large bowl, add the eggs and the cornflour, beating to thoroughly mix. Slowly add 200ml of the hot milk mixture, beating constantly with a whisk to temper the eggs. Keep adding more milk until the mixture is soft and has no lumps.
Very slowly pour the resultant mixture back to the saucepan, beating constantly using a wooden spoon as you do so.
Keep cooking and beating for a few more minutes until the mixture thickens. It's ready when you pass the spoon through the mixture and you can see the bottom pf the pan (ie the custard will be divided by the spoon, revealing the base of the pan).
Take off from heat and pour into an oven-proof pyrex or ceramic dish (about 28 x 22cm).
Cover with foil then transfer to the centre of your pre-heated oven and cook for approximately 50 min. Remove the foil after 30 min of cooking to allow the top to develop a light brown colour.
Let it cool completely before cutting into squares and serving.
Click on the image, above to submit to Pinterest.