Type what you have

Ingredients

• ✓ white sugar
• ✓ white sugar
• milk
• egg
• egg yolk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
3. 3 In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
4. 4 Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
5. 5 Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

By Bobby Kleinveld

Ingredients

• ✓ white sugar
• watermelon
• lime
• chamoy
• chili-lime seasoning

Instructions

1. 1 Place 2 ½ cups watermelon cubes in a blender; blend until liquefied. Transfer juice to a medium saucepan; stir in sugar and lime juice. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 5 minutes. Set syrup aside to cool, about 20 minutes. Transfer syrup to a jar; cover. Chill in the refrigerator.
2. 2 Meanwhile, place remaining 5 cups watermelon cubes on a cookie sheet lined with parchment paper; freeze until solid, about 4 hours.
3. 3 Add frozen watermelon cubes, a few at a time, to the bowl of a food processor; pulse until puréed. Add ⅓ to ½ cup syrup, chamoy, and chile-lime seasoning to the food processor; pulse until smooth. Serve immediately or store in an airtight freezer-safe container in the freezer.

By Jessica G

Ingredients

• ✓ white sugar
• water
• avocado
• lime
• salt

Instructions

1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring continually, until sugar dissolves. Set aside simple syrup to cool.
2. 2 Combine simple syrup, avocados, lime juice, and salt in a blender; blend until smooth. Pour mixture into 10 ice pop molds.
3. 3 Freeze ice pops until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours more.

By Danielle Walquist Lynch

Ingredients

• ✓ white sugar
• sweetened condensed milk
• evaporated milk
• egg
• vanilla extract

Instructions

1. 1 Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).
2. 2 Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.
3. 3 Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.
4. 4 Place jars in the water bath and set timer for 1 hour.
5. 5 Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.
6. 6 Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.

By registerednerd

Ingredients

• ✓ white sugar
• egg
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
2. 2 In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
3. 3 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
4. 4 Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.

By JESSICADEZ

Ingredients

• ✓ white sugar
• ✓ white sugar
• pumpkin pie filling
• evaporated milk
• sweetened condensed milk
• egg
• vanilla extract
• allspice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
3. 3 Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
4. 4 Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
5. 5 Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

By SR1958

Ingredients

• ✓ white sugar
• triple sec
• lime juice
• tequila
• lime zest
• strawberry

Instructions

1. 1 Mix together triple sec, sugar, lime juice, tequila, and lime zest in a medium bowl; stir to dissolve sugar. Pour over strawberries in a large bowl. Let stand, stirring occasionally, until juice forms, about 1 hour.

By Brandi Rose

Ingredients

• ✓ white sugar
• heavy cream
• avocado
• cream cheese
• lime juice
• graham cracker crust

Instructions

1. 1 Heat cream in a small saucepan until small bubbles appear around the edges. Remove from the heat and stir in sugar until it dissolves. Transfer mixture to a medium bowl and allow to cool, about 10 minutes.
2. 2 Blend avocado and cream cheese in a food processor until smooth. Add lime juice and process until smooth.
3. 3 Whisk blended avocado mixture into cooled cream mixture, then pour into an ice cream maker. Freeze according to the manufacturer's instructions, about 20 minutes.
4. 4 Spoon avocado mixture into the prepared pie crust; smooth the surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

By Todd

Ingredients

• ✓ white sugar
• ✓ white sugar
• cream cheese
• vanilla extract
• crescent roll dough
• butter
• cinnamon
• almond

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. 3 Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

By Shelley

Ingredients

• ✓ white sugar
• sweetened condensed milk
• evaporated milk
• egg
• cream cheese
• vanilla extract

Instructions

1. 1 Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
2. 2 Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
3. 3 Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.

By gem

Ingredients

• ✓ white sugar
• tamarind pod
• water
• orange
• chile-lime seasoning
• butter

Instructions

1. 1 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
2. 2 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
3. 3 Blend outer casings with juicy pulp in an electric blender.
4. 4 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
5. 5 Remove from heat and let cool, about 2 hours.
6. 6 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

By Lenora Sikes

Ingredients

• ✓ white sugar
• ✓ white sugar
• neufchatel cheese
• sour cream
• vanilla extract
• blueberry
• flour tortilla
• avocado oil cooking spray
• cinnamon

Instructions

1. 1 Combine Neufchatel cheese, sour cream, sugar, and vanilla extract in a bowl and beat with an electric hand mixer. Carefully fold in blueberries.
2. 2 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/4 cup blueberry mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with avocado oil and place in the basket of an air fryer.
3. 3 Cook chimichangas in the air fryer at 400 degrees F (200 degrees C) until golden brown, 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until golden brown, 1 to 2 minutes more. Let cool slightly.
4. 4 Mix sugar and cinnamon in a shallow bowl. Spray each chimichanga with avocado oil and roll in cinnamon sugar.

By Yoly

Ingredients

• ✓ white sugar
• milk
• all-purpose flour
• egg white
• salt
• cinnamon

Instructions

1. 1 Mix 1 cup milk, flour, and egg whites in a large bowl.
2. 2 Pour remaining milk into a saucepan. Add sugar and salt and bring to a boil over medium heat. Add egg white mixture. Cook, stirring constantly, until a frothy custard has formed, about 10 minutes. Remove from the heat and let cool.
3. 3 Serve in a large dish or in individual cups with cinnamon sprinkled on top.

By Lil-mama-cassandra

Ingredients

• ✓ white sugar
• greek yogurt
• cocoa powder
• half and half
• cinnamon
• cayenne pepper
• salt

Instructions

1. 1 Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
2. 2 Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

By dana

Ingredients

• ✓ white sugar
• cornstarch
• milk
• egg
• nutmeg
• salt
• sugar
• nutmeg

Instructions

1. 1 Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.
2. 2 Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.
3. 3 Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.
4. 4 Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).
5. 5 Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.

By Michelle

Ingredients

• ✓ white sugar
• vanilla wafer
• almond
• white chocolate
• tequila
• orange marmalade
• corn syrup

Instructions

1. 1 Crush vanilla wafers into crumbs; combine with ground almonds.
2. 2 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes, or according to package directions.
3. 3 Combine tequila, orange marmalade, and light corn syrup in a blender; blend until smooth.
4. 4 Stir tequila mixture and melted chocolate into crumb mixture. Shape into 1-inch balls and coat with sugar. Store in refrigerator.

By Paula Cronin

Ingredients

• ✓ white sugar
• mango
• lime
• basil
• cayenne pepper
• salt
• mango

Instructions

1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ white sugar
• strawberry
• sour cream
• table cream
• sweetened condensed milk
• cream cheese
• vanilla extract

Instructions

1. 1 Combine sliced strawberries and sugar in a bowl, toss to coat, set aside, and let strawberries macerate, about 10 minutes.
2. 2 Whip sour cream, table cream, sweetened condensed milk, cream cheese, and vanilla with an electric mixer in a separate bowl until well combined; the mixture will be thin. Gently fold strawberries into the cream mixture.
3. 3 Refrigerate for 4 hours before serving.

By thedailygourmet

Ingredients

• ✓ white sugar
• apple pie filling
• flour tortilla
• cinnamon
• brown sugar
• water
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spoon fruit evenly onto all tortillas and sprinkle with cinnamon. Roll up tortillas and place seam side down on a lightly greased 8x8-inch baking pan.
3. 3 Bring white sugar, brown sugar, water, and margarine to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes.
4. 4 Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top to taste.
5. 5 Bake in the preheated oven for 20 minutes.

By ReDonna

Ingredients

• ✓ white sugar
• water
• cinnamon stick
• white bread
• butter
• raisin
• pineapple
• colby longhorn cheese
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
3. 3 Toast bread and butter each slice on one side. Arrange some of the bread to make a single layer in a large casserole dish. Sprinkle some of the raisins, nuts, and pineapple on top. Slice cheese and place some of it on top of fruit. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour cinnamon syrup mixture over everything in baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Let bread pudding cool for at least 15 minutes before serving.

By Gloria A

Ingredients

• ✓ white sugar
• apple pie filling
• flour tortilla
• cinnamon
• butter
• brown sugar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. 2 Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3. 3 In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
4. 4 Bake in preheated oven 20 minutes, or until golden.

By Brenda

Ingredients

• ✓ white sugar
• brown sugar
• evaporated milk
• corn syrup
• cocoa powder
• marshmallow
• vanilla extract
• butter
• pecan

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
4. 4 Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

By mintconditionherbfarm

Ingredients

• ✓ white sugar
• butter
• vanilla extract
• water
• all-purpose flour
• almond
• salt
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
4. 4 Place 2 inches apart onto unlined cookie sheets.
5. 5 Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
6. 6 Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.
7. 7 Transfer to an airtight container and store at room temperature.

By Bernie

Ingredients

• ✓ white sugar
• cream cheese
• sugar
• vanilla extract
• crescent roll
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth; set aside.
3. 3 Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13-inch rectangles. Press one sheet into the bottom of the prepared baking dish. Evenly spread cream cheese mixture over dough, then cover with remaining piece of crescent dough, and brush with melted butter. Mix 1/2 cup of sugar with cinnamon in a small bowl; sprinkle evenly over the top of cheesecake.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before cutting into squares and serving.

By SAINTWIC

Ingredients

• ✓ white sugar
• cooking spray
• cream cheese
• vanilla extract
• crescent roll
• butter
• cinnamon
• honey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
3. 3 Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle.
4. 4 Press one piece into the bottom of the prepared baking dish.
5. 5 Evenly spread cream cheese mixture on top.
6. 6 Cover with remaining piece of crescent dough.
7. 7 Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined.
8. 8 Dot mixture over top of dough.
9. 9 Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool cheesecake completely in the pan for about 2 hours before cutting into 12 squares.

By CandelB

Ingredients

• ✓ white sugar
• cocoa powder
• cinnamon
• allspice
• flour tortilla
• butter
• peanut butter
• caramel dip
• chocolate syrup
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
3. 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
5. 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

By GumboGirl

Ingredients

• ✓ white sugar
• pretzel
• margarine
• sweetened condensed milk
• limeade concentrate
• tequila
• orange liqueur
• green food coloring
• heavy cream
• lime

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pretzels and sugar in a bowl; stir in melted margarine. Mix until evenly incorporated and moistened; press into the bottom and sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
4. 4 Combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl until well blended.
5. 5 Beat cream in a separate glass or metal bowl with an electric mixer until soft peaks form. Lift the beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into condensed milk mixture. Spoon filling into cooled crust.
6. 6 Cover pie with plastic wrap; freeze until firm, about 4 hours. Let stand at room temperature before serving for 10 minutes; garnish with lime slices.

By Sandra Faust

Ingredients

• ✓ white sugar
• vegetable shortening
• egg
• orange
• vanilla extract
• masa harina
• baking powder
• cinnamon
• flour

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ white sugar
• egg
• vegetable oil
• all-purpose flour
• baking powder
• salt
• sugar
• cinnamon
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs and 1/4 cup sugar in a large bowl until thick and lemon-colored; mix in 1 teaspoon vegetable oil.
3. 3 Combine 1 ½ cups of flour, baking powder, and salt; gradually add to egg mixture, mixing well until evenly combined.
4. 4 Turn dough out onto a floured board and knead thoroughly until dough is smooth.
5. 5 Shape dough into 16 even-sized balls. Flatten and roll each one into a very thin circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
6. 6 Meanwhile, combine 1 cup sugar and cinnamon in a small bowl until evenly mixed; set aside. Heat oil in a deep pan to 350 degrees F (175 degrees C).
7. 7 Lower one circle of dough carefully into the hot oil; fry until golden, turning once, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain; sprinkle with cinnamon-sugar mixture.
8. 8 Repeat with remaining dough. Serve or cool completely and store in airtight containers.

By Rosina

Ingredients

• ✓ white sugar
• butter
• masa harina
• water
• corn
• cornmeal
• heavy cream
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN