Sweet Almond Tamales with Pastry Cream

Prepare the Pastry Cream: In a saucepan, combine 2 cups of milk and 1 cup of sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. (5 minutes)

In a separate bowl, whisk together the egg yolks and 2 tablespoons of masa harina until smooth. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. (2 minutes)

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the pastry cream thickens enough to coat the back of a spoon (about 7 minutes). Remove from heat and stir in the vanilla extract.

Transfer the pastry cream to a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour to cool completely. (60 minutes)

Prepare the Corn Husks: Place the corn husks in a large bowl and cover with boiling water. Let them soak for at least 30 minutes, or up to 1 hour, until softened and pliable. (30-60 minutes)

Drain the husks and pat them dry with paper towels. Keep them covered with a damp towel to prevent them from drying out.

Toast and Chop the Almonds: Preheat oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly golden. Let cool slightly.

Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.

Prepare the Masa: In a large bowl, cream together 1 cup plus 2 tablespoons of softened butter and 1 1/4 cups of sugar until light and fluffy.

In a separate bowl, whisk together 2 cups of masa harina and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Slowly add 1 1/2 cups of milk, a little at a time, until the masa forms a soft and slightly sticky dough. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist.

Gently fold in the chopped almonds until evenly distributed throughout the masa.

Assemble the Tamales: Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Steam the Tamales: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving. (90 minutes)