Brazilian recipe
Creamy fresh maize curau (Curau de milho verde)
A smooth Brazilian fresh maize dessert with plant-based milk, demerara sugar and cinnamon, simple to prepare and comforting to serve chilled.
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Ingredients
100 g demerara sugar
500 ml plant-based milk
Ground cinnamon for dusting
4 fresh green maize cobs
1 pinch salt
500 ml plant-based milk
Ground cinnamon for dusting
4 fresh green maize cobs
1 pinch salt
Where to find ingredients
In Kenya, fresh maize, sugar, cinnamon and plant-based milk can be found in markets, supermarkets and health-food sections. Curau is best with fresh green maize; canned sweetcorn is only a substitute when fresh maize is unavailable.
Preparation method
- Cut the maize kernels off the cobs 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 juice and discard the fibres
- Transfer the strained liquid to a sufuria, adding the sugar and the pinch of salt
- Cook over 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 into individual bowls
- Leave it to cool at room temperature, then place it in the fridge to set
- Finish by dusting ground cinnamon over the top before serving
Observations
Curau de milho is an essential classic of Brazilian cooking, loved for its natural maize flavour and thick, creamy texture. This version uses fresh green maize, which gives the dessert a clear aroma and freshness.
For the right consistency, the key is extracting the starch well and cooking patiently. Straining the mixture removes the fibres, while constant stirring in the sufuria keeps the cream smooth, glossy and free of lumps.
For the right consistency, the key is extracting the starch well and cooking patiently. Straining the mixture removes the fibres, while constant stirring in the sufuria keeps the cream smooth, glossy and free of lumps.
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