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