Brazilian recipe
Creamy homemade green corn curau (Curau de milho verde)
Learn how to make authentic curau with a velvety texture and a natural flavor. This traditional dessert is comforting, simple to prepare, and a beloved classic.
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Ingredients
100 g demerara sugar
500 ml plant-based milk
Ground cinnamon for dusting
4 ears of green corn
1 pinch of salt
500 ml plant-based milk
Ground cinnamon for dusting
4 ears of green corn
1 pinch of salt
Where to find ingredients
You can find fresh ears of corn at local farmers' markets or the produce section of well-stocked supermarkets. Plant-based milk and demerara sugar are available in the dairy or health food aisles of larger grocery stores.
Preparation method
- Cut the corn kernels from the cobs using a sharp knife.
- Place the kernels in a blender, add the plant-based milk, and blend until smooth.
- Pass the mixture through a fine or medium-mesh sieve, pressing down firmly to extract all the liquid 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.
- Once it starts to boil, reduce the heat and continue stirring until the cream thickens to the desired consistency.
- Pour the curau into a large serving dish or individual bowls.
- Allow it to cool at room temperature, then place it in the refrigerator to firm up.
- Finish by dusting with ground cinnamon before serving.
Observations
Corn curau is an essential classic in Brazilian cuisine, highly prized for its natural flavor and its thick, creamy consistency. This version uses fresh corn, which imparts an unmistakable aroma and freshness to the dessert.
To achieve the perfect texture, the secret lies in the starch extraction process and patient cooking. It is crucial to strain the mixture thoroughly to remove any fibers and to keep the mixture constantly moving in the pot, ensuring a smooth, lump-free, and glossy cream.
To achieve the perfect texture, the secret lies in the starch extraction process and patient cooking. It is crucial to strain the mixture thoroughly to remove any fibers and to keep the mixture constantly moving in the pot, ensuring a smooth, lump-free, and glossy cream.
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