1can (398 ml/14 oz) coconut milk(or use 2 more cups of milk instead)
½cup(120 ml) sour cream + 2 tablespoons for the topping
½cup(115 g) butter,salted
1cup(200 g) sugar
¼cup(35 g) raisins,optional
Instructions
Preheat the oven to 350℉ (180℃). Lightly grease a 9x9-inch (23x23 cm) pan or a 9x13-inch (23x33 cm) pan with butter or cooking oil spray.
Whisk together the eggs and 1 cup of the milk. Add the cornstarch, salt, cinnamon, and vanilla, and whisk it all together until no lumps remain. If any small lumps float to the surface, rub them out with your fingers. Set aside.
In a medium-large saucepan, heat the remaining 1 cup milk, the coconut milk (or more milk), sour cream, and butter over medium-high heat, stirring often, until they come to a simmer.
Add the sugar. Remove the saucepan from the heat.
Quickly whisk up the egg/cornstarch mixture again to redistribute the settled solids and pour it slowly into the hot milk, whisking constantly while you pour it. Put the saucepan back on the burner over medium-high heat.
Cook the mixture, whisking constantly to keep it from sticking to the bottom of the pan or burning. Make sure to scrape the corners of the pot, too, so nothing sticks and burns there. This is the only tricky part. Once the pudding starts to thicken and it's too difficult to use the whisk, change to a flat-bottomed wooden spoon to continue stirring vigorously, scraping the whole bottom of the pot regularly. The mixture will have lots of little lumps at first - that is normal - it will eventually turn into a thick, glossy mass with most of the lumps gone. This may take about 5 minutes.
Remove the saucepan from the heat and stir in the raisins, if using them.
Pour the pudding into the prepared pan and smooth the top with a spatula. Work quickly, as the pudding firms up rapidly as it cools. Spread the 2 tablespoons of sour cream over the top. Cover the pan with foil.
Bake the pudding for 30 minutes. Then remove the foil and turn the oven up to 425℉ (220℃). Bake for another 15-20 minutes or until the top is browned in spots.
Remove from the oven and let cool for 10 minutes.
Cut the tamal into squares and serve warm or at room temperature with coffee, or serve it warm with a scoop of ice cream as a dessert.