Brazilian recipe
Creamy Fresh Corn Pudding (Curau de milho verde)
Learn how to make an authentic, velvety corn pudding with a natural flavor. A traditional, comforting dessert that highlights the taste of fresh corn.
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Ingredients
100 g demerara sugar
500 ml plant-based milk
Ground cinnamon for dusting
4 ears of fresh green corn
1 pinch of salt
500 ml plant-based milk
Ground cinnamon for dusting
4 ears of fresh green corn
1 pinch of salt
Where to find ingredients
Fresh corn can be found at local produce markets or greengrocers. Plant-based milk and demerara sugar are available at general grocery stores. If you cannot find fresh corn, canned corn (drained) can be used as a substitute, though the texture and flavor will differ slightly.
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 smooth mixture
- Pass the mixture through a fine or medium-mesh sieve, pressing down 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 to prevent lumps from forming at the bottom of the pan
- As soon as it begins to boil, reduce the heat and continue stirring until the cream thickens to the desired consistency
- Pour the corn pudding into a large serving dish or individual bowls
- Let it cool at room temperature and then refrigerate until it sets
- Finish by sprinkling ground cinnamon on top before serving
Observations
Corn pudding, or curau, is an indispensable classic in Brazilian cuisine, highly prized for its natural flavor and dense, creamy texture. This version uses fresh corn, which imparts an unmistakable aroma and freshness to the dessert.
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 movement in the pan, 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 movement in the pan, ensuring a smooth, lump-free, and glossy cream.
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