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1 cup evaporated milk
1 cup water
3 cups cooked cornmeal/polenta
6 slices white sandwich bread, torn into small pieces
1¼ cups sugar plus ½ cup for caramel [divided use]
1 pinch salt
½ teaspoon lemon zest
½ teaspoon ground cinnamon
1 whole egg and 1 yolk
1 tablespoon dry white wine
1 teaspoon vanilla extract
1. In a small saucepan, add the milk and water, and bring the mixture to a boil. Remove the milk mixture from the heat, and add it to a large bowl with the cornmeal and bread. Stir to combine, and let it cool.
2. For the caramel, add ½ cup sugar to an aluminum baking mold. Place over direct heat and melt the sugar until it begins to boil and turns into caramel. Keep moving the pan to coat the bottom and sides of the mold. Set the mold aside to cool and allow the caramel to harden.
3. Add the remaining ingredients to the cornmeal/bread mixture, stirring well to combine. Pour the mixture into the caramel-coated mold.
4. In a preheated 350ºF oven, bake in a water bath (use a roasting pan large enough to accommodate the mold) until a toothpick inserted in the center comes out clean. Let it cool before flipping it out of the mold.
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