Brazilian recipe
Creamy Fresh Corn Curau
Make a silky Brazilian fresh corn curau with a clean corn flavour and a comforting creamy set. It is a simple dessert for sharing chilled after a family meal.
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Ingredients
100 g demerara sugar
500 ml plant-based milk
Ground cinnamon, for dusting
4 fresh green corn cobs
1 pinch salt
500 ml plant-based milk
Ground cinnamon, for dusting
4 fresh green corn cobs
1 pinch salt
Where to find ingredients
In Vanuatu, look for fresh corn cobs at municipal markets, roadside produce stalls or the fresh vegetable section of supermarkets. Plant-based milk, demerara sugar, cinnamon and salt are usually found in supermarket dry-goods and baking aisles. If fresh corn is limited, frozen corn kernels may be used only as a substitute, with fresh corn still the preferred ingredient.
Preparation method
- Cut the corn kernels from the cobs with a sharp knife
- Put the kernels in a blender, add the plant-based milk and blend until the mixture is smooth
- Pass the mixture through a fine or medium-mesh sieve, pressing well to extract all the liquid and discard the fibres
- Transfer the strained liquid to a saucepan, adding the sugar and the pinch of salt
- Cook over medium heat, stirring constantly with a spatula so lumps do not form on the bottom of the saucepan
- Once it starts to boil, lower the heat and keep stirring until the cream thickens and reaches the consistency you want
- Pour the curau into one large serving dish or into individual small bowls
- Leave it to cool at room temperature, then place it in the fridge to set
- Finish by dusting ground cinnamon over the top before serving
Observations
Fresh corn curau is a much-loved Brazilian classic, appreciated for its natural sweetness and thick, creamy texture. This version uses fresh corn, giving the dessert a bright aroma and a flavour that feels especially clean and full.
For the right consistency, the important part is drawing out the corn starch and cooking it patiently. Strain the mixture well to remove the fibres, then keep it moving in the saucepan so the cream turns smooth, glossy and free of lumps.
For the right consistency, the important part is drawing out the corn starch and cooking it patiently. Strain the mixture well to remove the fibres, then keep it moving in the saucepan so the cream turns smooth, glossy and free of lumps.
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