Ingredients with Measurements:
- 8 ears of fresh corn
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 4 large eggs
Special equipment needed:
- Blender or food processor
- Large pot or steamer
- Parchment paper
- Mixing bowls
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Remove the husks and silk from the corn and cut the kernels off the cobs. Place the kernels in a blender or food processor and blend until smooth.
3. In a large mixing bowl, combine the corn puree, sweetened condensed milk, whole milk, salt, cinnamon, nutmeg, and softened butter. Whisk until well combined.
4. In a separate mixing bowl, beat the eggs until frothy. Add the eggs to the corn mixture and whisk until fully incorporated.
5. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color, about 10 minutes.
6. Pour the caramel into the bottom of a 9x13 inch baking dish, spreading it evenly.
7. Cut a piece of parchment paper to fit the bottom of the baking dish and place it on top of the caramel.
8. Pour the corn mixture over the parchment paper, spreading it evenly.
9. Cover the baking dish with foil and place it in a large pot or steamer. Add enough water to the pot to come halfway up the sides of the baking dish.
10. Steam the pamonha for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the baking dish from the pot and let it cool to room temperature.
12. Once cooled, invert the pamonha onto a serving platter, removing the parchment paper.
13. Cut the pamonha into squares and serve.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories per serving: 370
Total fat: 16g
Saturated fat: 9g
Cholesterol: 105mg
Sodium: 220mg
Total carbohydrate: 51g
Dietary fiber: 2g
Total sugars: 34g
Protein: 7g
Substitutions for ingredients:
- Instead of fresh corn, you can use canned corn or frozen corn kernels.
- Instead of sweetened condensed milk, you can use evaporated milk and add sugar to taste.
- Instead of whole milk, you can use skim milk or almond milk.
- Instead of granulated sugar, you can use brown sugar or honey.
Variations:
- Add 1 cup of shredded coconut to the corn mixture for a tropical twist.
- Replace the cinnamon and nutmeg with 1 tsp of vanilla extract for a classic flavor.
- Top the pamonha with whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- If you don't have a steamer, you can use a large pot with a steamer basket or a colander placed over the pot.
- To make the caramel, be sure to stir the sugar and water constantly to prevent burning.
- Let the pamonha cool completely before cutting it to prevent it from falling apart.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pamonha, place it in the microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the pamonha on a decorative platter or individual dessert plates.
Garnishes:
Garnish the pamonha with a sprinkle of cinnamon or a drizzle of caramel sauce.
Pairings:
Serve the pamonha with a cup of coffee or tea for a cozy treat.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the pamonha is too dry, add a little more whole milk to the corn mixture before steaming.
- If the pamonha is too wet, reduce the amount of whole milk in the corn mixture before steaming.
Food safety advice:
- Be sure to cook the pamonha until a toothpick inserted into the center comes out clean to ensure it is fully cooked.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
Pamonha is a traditional Brazilian dish made from fresh corn and typically steamed in corn husks. Caramel pamonha is a variation that adds a layer of caramel to the bottom of the dish.
Flavor profiles:
Caramel pamonha is sweet and creamy with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the pamonha as a dessert after a Brazilian-inspired meal or as a sweet treat on its own.
Related Categories
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Region: Brazilian
Taste: Sweet, Creamy, Caramelized, Nutty