Brazilian Corn Pudding (Curau de Milho)

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Brazilian Corn Pudding (Curau de Milho)

Ingredients

  • 4 cups (about 600 g) of corn kernels (fresh or canned, drained)
  • 2 cups (480 ml) milk
  • 1 can (395 g) sweetened condensed milk
  • 1 cup (240 ml) coconut milk (optional, for extra creaminess)
  • 3 tbsp sugar (adjust to taste)
  • 1 tbsp butter
  • Ground cinnamon for sprinkling

Instructions

  1. Blend: In a blender, combine the corn kernels and milk. Blend until smooth.
  2. Strain: Pass the mixture through a fine sieve or cheesecloth to remove solids, collecting the liquid in a bowl.
  3. Cook: Pour the strained liquid into a saucepan. Add the condensed milk, coconut milk (if using), sugar, and butter.
  4. Stir: Cook over medium heat, stirring constantly, until the mixture thickens (about 10–15 minutes). It should have a pudding-like consistency.
  5. Pour: Transfer to a serving dish or small ramekins.
  6. Chill: Let it cool to room temperature, then refrigerate for at least 2 hours.
  7. Serve: Sprinkle ground cinnamon generously over the top before serving.

 

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