Brazilian recipe
Creamy Sweet 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 for sprinkling
4 ears of green corn
1 pinch of salt
500 ml plant-based milk
Ground cinnamon for sprinkling
4 ears of green corn
1 pinch of salt
Where to find ingredients
Find fresh corn, plant-based milk, sugar, and spices at local municipal markets or supermarkets. If fresh green corn is unavailable, a high-quality canned sweet corn may be used as a substitute, though it will alter the original texture.
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 obtain 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 pot, adding the sugar and the pinch of salt
- Cook over medium heat, stirring constantly with a spatula so that lumps do not form at the bottom of the pot
- As soon as it begins to boil, reduce the heat and continue stirring until the cream thickens and reaches the desired consistency
- Pour the pudding into a large serving dish or individual bowls
- Let it cool to room temperature, then refrigerate to firm up
- Finish by sprinkling ground cinnamon on top before serving
Observations
Sweet corn pudding is an essential 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 thoroughly to remove fibers and to keep the mixture moving constantly 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 thoroughly to remove fibers and to keep the mixture moving constantly in the pan, ensuring a smooth, lump-free, and glossy cream.
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