Pastel De Elote Recipe

Preheat the oven to 350°F (180°C). Grease and line a 9x9 inch (23x23 cm) baking pan.

In a large bowl, whisk together the eggs, granulated sugar, melted butter, milk, and vanilla extract until smooth.

In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the corn kernels.

Pour the batter into the prepared pan and bake for about 35-45 minutes, until a toothpick inserted into the center comes out clean and the edges are golden.

Dulce de Leche preparation

Place an unopened can of sweetened condensed milk in a pot and cover with water by at least 2 inches. Bring to a boil, then reduce to a simmer and cook for 2-3 hours, ensuring the can stays submerged at all times. Turn the can occasionally. Let the can cool completely before opening. The dulce de leche can be drizzled over the cake.

Ice cream base

In a saucepan, combine 1 cup whole milk and 2 cups heavy cream. Add the sugar and agave nectar. Warm the mixture over medium heat, just until the sugar dissolves. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking in a ladle of the hot milk mixture, then whisk the tempered yolks back into the saucepan. Cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract. Chill the custard thoroughly, preferably overnight.

Churn and freeze

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until thick. Transfer to a freezer-safe container and freeze until firm, about 2-4 hours.

Let the dulce de leche sauce come to room temperature slightly, then drizzle over slices of the elote cake. Serve with a scoop of vanilla agave ice cream on the side.