Sweet corn cake with eggnog cream and candied walnut

Ingredients

For the corn cake

• 700 g of fresh corn kernels (6-7 corn cobs)
• 150 g of melted butter
• 200 g of condensed milk and 120 ml of evaporated milk
• 4 eggs, flour, baking powder and cinnamon

For the eggnog cream

• 120 ml of eggnog
• Whipping cream, milk, yolks and sugar

For decorating

• Candied walnut (homemade) and corn kernels browned in butter

Preparation

1. Elote: Cut the kernels and scrape the cob to extract the «milk». Blend with eggs and milks (leave kernel texture).
2. Cake: Incorporate with the dry ingredients without overmixing. Bake at 175 °C for 50-60 min until golden and the toothpick comes out with moist crumbs.
3. Cream: Heat milk and cream. Temper the yolks with the hot mixture and cook over low heat until it thickens (82 °C). Add the eggnog at the end.
4. Candied: Cook walnuts with sugar and water until they caramelize. Cool and chop.
5. Golden corn: Sauté corn kernels with butter and sugar to intensify their sweetness.

Assembly

Serve a slice of warm cake over a mirror of eggnog cream. Crown with the candied walnuts and the golden corn. Finish with a touch of cinnamon.