El Restaurante Mexicano
May-June 2007


Delectable desserts


Desserts: Luscious and low-fat?

Recipes: Karen Hursh Graber's Chocolate Flan and Coconut Flan

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At Atlanta's Sala Sabor de México, the Pastel de Elote is a sweet corn cake topped with fresh whipped cream and cajeta de cabra (a goats milk caramel traditionally used in crepes).

Sala Sabor's Pastel de Elote

Serves 8

• 3/4 c. brown sugar
• 1-1/4 c. white sugar
• 1/4 lb. butter
• 5 eggs
• 1/2 t. salt
• 2 c. all purpose flour
• 2 t. vanilla
• 1-1/2 c. half and half
• 3 c. fresh cut corn
• 2 t. baking powder

Preheat oven to 350¼F. In large mixing bowl, mix butter and sugar until creamed. Add eggs one at a time, mixing well until each egg is completely incorporated.ÊAdd baking powder; next alternate adding some flour and half and half until it is all mixed in.Ê Fold in corn kernels.

Pour batter into a buttered and floured 10-inch cake pan and bake for 40 minutes or until a toothpick inserted comes out clean. Serve slices of the Pastel de Elote with cajeta and whipped cream.