Brazilian recipe
Creamy fresh corn curau (Curau de milho verde)
Learn how to make authentic fresh corn curau with a velvety texture and natural flavour, a comforting Brazilian dessert.
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Ingredients
100 g demerara sugar
500 ml plant-based milk
Ground cinnamon for dusting
4 ears fresh corn
1 pinch salt
500 ml plant-based milk
Ground cinnamon for dusting
4 ears fresh corn
1 pinch salt
Where to find ingredients
In the UK, fresh corn, demerara sugar, plant-based milk, cinnamon and salt are available in supermarkets and greengrocers. Use fresh corn on the cob for the original flavour; tinned sweetcorn is only a substitute if fresh corn is unavailable.
Preparation method
- Cut the corn kernels from the ears using a sharp knife
- Put the kernels in a blender, add the plant-based milk and blend until smooth
- Pass the mixture through a fine or medium sieve, pressing well to extract all the liquid and discard the fibres
- Transfer the strained liquid to a saucepan, adding the sugar and pinch of salt
- Cook over a medium heat, stirring constantly with a spatula so lumps do not form on the bottom of the pan
- As soon as it starts to boil, reduce the heat and keep stirring until the cream thickens and reaches the desired consistency
- Pour the curau into one large serving dish or individual pots
- Leave to cool at room temperature, then refrigerate to set
- Finish by dusting ground cinnamon over the top before serving
Observations
Corn curau is an essential Brazilian classic, appreciated for its natural flavour and thick, creamy texture. This version uses fresh corn, which gives the sweet a distinctive aroma and freshness.
For the best consistency, the secret lies in extracting the starch and cooking patiently. It is important to strain the mixture well to remove the fibres and to keep stirring in the pan, giving a smooth, glossy cream without lumps.
For the best consistency, the secret lies in extracting the starch and cooking patiently. It is important to strain the mixture well to remove the fibres and to keep stirring in the pan, giving a smooth, glossy cream without lumps.
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