Lining individual ramekins with corn husks gives this dish authentic tamale flavor without the time-consuming preparation. Finish these dessert “tamales” with a scoop of vanilla ice cream and a drizzle of Blueberry Cardamom Sauce.
30m
PREP TIME
40m
COOK TIME
336
CALORIES
14
INGREDIENTS
Lining individual ramekins with corn husks gives this dish authentic tamale flavor without the time-consuming preparation. Finish these dessert “tamales” with a scoop of vanilla ice cream and a drizzle of Blueberry Cardamom Sauce.
30m
PREP TIME
40m
COOK TIME
336
CALORIES
14
INGREDIENTS
Ingredients 10 Servings
- Dessert Tamale
- 10 dried corn husks, soaked overnight
- 1 cup half-and-half
- 1 cup milk
- 2/3 cup masa harina (instant corn masa flour)
- 1/2 cup sugar
- 2 tablespoons butter
- 4 large eggs, separated
- Blueberry Cardamom Sauce
- 2 cups blueberries
- 1 cup sugar
- 1/4 cup water
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cardamom
- 1 pint vanilla ice cream
INSTRUCTIONS
- 1 For the Dessert Tamale, preheat oven to 350°F. Place 10 (6-ounce) ramekins on large shallow baking sheet. Line each ramekin with a corn husk. Set aside. Mix half-and-half, milk, masa harina, sugar and butter in medium saucepan. Stirring constantly, bring to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Let stand 10 to 15 minutes or until slightly cooled.
- 2 Beat egg yolks in small bowl. Stir into masa mixture. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Stir 1/3 of the egg whites into masa mixture until well mixed. Gently stir in remaining egg whites. Spoon about 1/2 cup masa mixture into each ramekin.
- 3 Bake 35 minutes or until top is golden brown and center is slightly loose. (Knife inserted into center comes out clean.) Meanwhile, for the Blueberry Cardamom Sauce, mix all ingredients in medium saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute until thickened. Remove from heat.
- 4 Remove ramekins from oven. Let stand 5 minutes before serving. (Tamales will deflate in center upon standing.) Place a small scoop ice cream in center of each tamale. Spoon about 2 tablespoons of Blueberry Cardamom Sauce over ice cream. Serve immediately.
NUTRITION INFORMATION
(per Serving)
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