In a mixing bowl, mix the nuts and maple syrup together. Set aside.
Separate corn husks and put the whole large ones in a large pot. Cover with warm water, and place a dish on top so they stay emerged. Soak for 10-15 minutes, or until they soften. Remove them from the water, dry, and keep stored as you’re working with them between damp towels so they don’t dry out.
In large mixing bowl, whisk together the oil, cinnamon, ginger, nutmeg, cloves, allspice, sea salt, and baking powder.
Using a wooden spoon, mix in the masa.
Add the simple syrup, mixing well, adding more, a little at a time, until mixture resembles a soft dough.
Spread a layer of the masa on the inside of soaked softened corn husks. Add filling.
Fold tamales and layer in a steam tray, seam side down.
Steam for 1-2 hours.
Remove from heat.
Serve the tamales, opened, with Crème Angleise.
The Crème Anglaise
In a mixing bowl, whisk together the water and Vegan Egg.
When the mixture is well combined, gradually add in the sugar. Continue beating for another 2 to 3 minutes, until the mixture forms a pale yellow ribbon.
Beat in the optional starch.
While you continue beating the ‘egg mixture’, gradually pour in the boiling plant-based milk. It should be no more than a thin stream of droplets.
Once it is all combined, pour the mixture into a saucepan, and over medium heat, continuously stir until the mixture begins to coat a spoon. Unlike making pudding, you do not want this to come to a simmer or a boil. According to Julia, you don’t want the mixture to get any higher than 165 degrees Fahrenheit.
Remove from the heat, and continue to beat sauce for another minute or two which will facilitate the cooling down.
Strain through a fine sieve.
Stir in the vanilla.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.