Brazilian recipe
Traditional green corn curau (Curau de milho verde)
Make traditional green corn dessert with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
Sugar to taste
10 espigas de green corn macias
1/2 litro de milk
1 tablespoon de butter
10 espigas de green corn macias
1/2 litro de milk
1 tablespoon de butter
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, cassava flour, goiabada, charque, moranga, pamonha, feijoada, bacalhau and pastel are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Rale todas as espigas de corn com o auxílio de um gratedr ou corte os grãos com uma faca e beat no liquidificador com o milk
- Pbake a mistura por uma peneira fina para retirar o bagaço, garantindo um cream liso
- Add o sugar e a butter ao cream de corn coado
- Place over the heat médio, mexendo continuamente para não grudar no fundo da panela
- Cook até obter a consistência de um mingau grosso e brilhante
- Transfira o curau ainda quente para pratos levemente umedecidos com água e let esfriar antes de servir
Observations
Traditional green corn curau is traditional green corn dessert, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
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