Postre de Atol de Elote (Corn Pudding)
July 31, 2017
"A variation of a Guatemalan hot drink, thickened to make a pudding. Can be served hot or cold."
- Serving Size: 1 (295.9 g)
- Calories 178.3
- Total Fat - 3.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 9 mg
- Sodium - 371.5 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 3.4 g
- Sugars - 10.2 g
- Protein - 6 g
- Calcium - 110.8 mg
- Iron - 0.7 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
In a blender, puree corn, 1/2 cup water and milk to a fine consistency.
Strain through a medium mesh sieve into a saucepan.
Add cinnamon stick, sugar and salt. Bring to a quick boil, stirring occasionally, being careful not to boil over. Turn heat down and simmer about 10 minutes.
Mix cornstarch with 2 tablespoons water.
Lower heat and gradually add cornstarch mixture, stirring constantly. Simmer, uncovered, until mixture is thick and bubbly, 2-3 minutes.
Serve immediately in dessert cups, or chill and serve cold.
Garnish with whipped cream or berries and mint.
Tips & Variations
No special items needed.