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Raspberry Tamales With Ginger Custard

 
Raspberry Tamales With Ginger Custard
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photo credit: Ev Thomas
Dessert tamales filled with sweet corn kernels, raspberries, rasins and almonds.
Recipe By: Cooking Right
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 10 - 12 tamales
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Ingredients

    • 1/2 cup butter
    • 2 1/2 cup masa harina
    • 2 teaspoon baking powder
    • 1/4 teaspoon Salt
    • 1/2 cup Sugar
    • 1 cup boiling water
    • 1 1/2 cup sweet corn kernels, pureed
    • 1 1/2 cup raspberries, pureed and strained
    • 1 teaspoon vanilla
    • 1/2 cup golden raisins -- *see notes
    • 1/2 cup almonds -- toasted & chopped
    • 1 tablespoon candied lemon peel (opt.), minced
    • Ginger custard sauce (recipe follows)
  • Garnish:
    • Fresh raspberries
    • Mint sprigs

Instructions

In the bowl of an electric mixer fitted with a paddle, beat the butter until light and fluffy (4-5 minutes). Add the masa, baking powder, salt and sugar and mix till blended. Add the water, corn puree, raspberry puree and vanilla and mix just until combined. Dough should be light and very moist.

Spread the dough on soaked corn husks in a square approximately 1/4 inch thick.

Distribute some of the raisins, almonds and candied lemon peel in center and roll up to form a cylindrical shape. Tie or fold ends of husks over to enclose tamale.

Steam tamales for 30 minutes and serve warm with some of the ginger custard sauce and a garnish of fresh berries and mint sprigs.

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