Tamal De Maicena

• 4 cups Milk
• 1 knob Butter
• 2 1/2 cups Sugar
• 2 tsp Vanilla
• 2 cups Cornstarch
• 2 Beaten Eggs

Preparation

1. Preheat the oven at 350F.
2. In a non-stick medium pot, add the milk, butter, sugar, and vanilla; bring to a boil, and reduce heat to low.
3. In a large bowl, add the eggs and the cornstarch and mix well.
4. Slowly add 1 cup of the milk mixture, mixing constantly to temper the eggs.
5. 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.
6. 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.
7. Remove from heat and pour into the pyrex (no need to grease it ( I use an 11 by 8-inch pyrex).
8. Cover with foil and cook for approximately 50 min.
9. Remove the foil after 30 min of cooking to allow the top to get a light brown color.
10. Let it cool completely before serving.