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, and simple dessert.
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Ingredients
100 g demerara sugar
500 ml plant-based milk
Cinnamon powder for dusting
4 ears of fresh corn
1 pinch of salt
500 ml plant-based milk
Cinnamon powder for dusting
4 ears of fresh corn
1 pinch of salt
Where to find ingredients
Find fresh corn, demerara sugar, and plant-based milk at local supermarkets, produce markets, or farm stalls. As a substitute for fresh ears of corn, frozen kernels may be used, though fresh is ideal for the traditional 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 get a homogeneous mixture
- Pass the mixture through a fine or medium-mesh sieve, pressing firmly 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 to prevent lumps from forming at the bottom of the pot
- Once it starts to boil, reduce the heat and keep stirring until the cream thickens and reaches the desired consistency
- Pour the pudding into a large serving dish or into individual bowls
- Let it cool to room temperature, then place in the refrigerator to firm up
- Finish by dusting with cinnamon powder before serving
Observations
Corn pudding, or curau, is an indispensable classic in Brazilian cuisine, highly appreciated for its natural flavor and its dense, creamy texture. This version uses fresh corn, which imparts an unmistakable aroma and freshness to the dessert. The secret to achieving the perfect consistency lies in the starch extraction process and patient cooking. It is essential to strain the mixture well to remove the fibers and keep stirring constantly in the pot to ensure a smooth, clump-free, and glossy custard.
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