Tamal De Maicena

Name: Tamal De Maicena
Yield: 12
Ingredients: 4 cups Milk; 1 piece Butter; 2 Egg; 2 cups Sugar; 2 cups Cornstarch; 2 teaspoons Vanilla Extract

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Contains allergens

LecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein6 %4 g
Carbs84 %57 g
Fat10 %3 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	274 kcal	189 kcal
Protein	4 g	2.8 g
Carbs	57 g	39.3 g
Fat	3 g	2.1 g

One serving is about 145 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty31/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Costa Rica

Ingredients

960 ml MilkOriginal: 4 cups
1 piece Butter
2 Egg (Beaten)
480 ml Sugar (1/2)Original: 2 cups
480 ml CornstarchOriginal: 2 cups
2 teaspoons Vanilla Extract

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Preheat the oven at 350F.
In a non-stick medium pot, add the milk, butter, sugar, and vanilla; bring to a boil, and reduce heat to low.
In a large bowl, add the eggs and the cornstarch and mix well. Slowly add 1 cup of the milk mixture, mixing constantly to temper the eggs. Keep adding more milk until the mixture is soft and has no lumps.
Add the mixture to the pot SLOWLY and mix constantly using a wooden spoon.
Keep cooking and mixing for a few more minutes until the mixture gets thick, you will know when it is ready when passing a spoon at the bottom of the pot creates a line that separates the mixture.
Remove from heat and pour into the pyrex (no need to grease it ( I use an 11 by 8-inch pyrex).
Cover with foil and cook for approximately 50 min. Remove the foil after 30 min of cooking to allow the top to get a light brown color. Let it cool completely before serving.