Brazilian recipe
Creamy Corn Pudding (Curau de milho verde)
Learn how to make an authentic corn pudding with a velvety texture and natural flavor. A traditional, comforting dessert that is simple to prepare.
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Ingredients
100 g demerara sugar
500 ml plant-based milk
Ground cinnamon to sprinkle
4 ears of green corn
1 pinch of salt
500 ml plant-based milk
Ground cinnamon to sprinkle
4 ears of green corn
1 pinch of salt
Where to find ingredients
Find fresh sweet corn at local vegetable markets (sabzi mandi) or supermarkets. Demerara sugar and plant-based milk are available in health food stores or modern grocery outlets. Ground cinnamon can be found in any local spice shop or grocery store.
Preparation method
- Cut the corn kernels off the cobs using a sharp knife
- Place the kernels in a blender, add the plant-based milk, and blend until you get a homogeneous mixture
- Pass the mixture through a fine or medium-mesh sieve, pressing well to extract all the juice and discard the fibers
- Transfer the strained liquid to a saucepan, adding the sugar and the pinch of salt
- Cook over medium heat, stirring constantly with a spatula so that clumps do not form at the bottom of the pan
- As soon as it starts to boil, reduce the heat and continue stirring until the cream thickens and reaches the desired consistency
- Pour the corn pudding into a large serving dish or individual ramekins
- Let it cool at room temperature, then place it in the refrigerator to firm up
- Finish by sprinkling ground cinnamon on top before serving
Observations
Corn pudding is an essential classic in Brazilian cuisine, highly appreciated for its natural flavor and its thick, creamy texture. This version uses fresh corn, which gives the dessert an unmistakable aroma and freshness.
To achieve the perfect consistency, the secret lies in the starch extraction process and patient cooking. It is essential to strain the mixture well to remove the fibers and keep constant motion in the pot, ensuring a smooth, lump-free, and glossy cream.
To achieve the perfect consistency, the secret lies in the starch extraction process and patient cooking. It is essential to strain the mixture well to remove the fibers and keep constant motion in the pot, ensuring a smooth, lump-free, and glossy cream.
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