{recipe} Curau de Milho

Corn was and is a major stable on our table. I have many family recipes that call for fresh to dried corn. I make them often, but there is one that neither my husband or kids care for very much, but I still take the time to make for myself every year when fresh sweet corn is available. It is a sweet treat, that takes me to back to family and festivals that celebrate rural life, like “Festa Junina.”

If you are in Brazil in June, you can taste this delicious treat, but luckily New York has some fine corn and you can make some curau with a few ingredients.

RECIPE: “Curau de Milho” Sweet Brazilian Corn Pudding

INGREDIENTS

• 2 cups of raw sweet corn
• 3/4 cup of whole milk
• 1/2 cup sugar
• 1 tsp salt
• 1/2 cup whipping cream (optional, but I add)

METHODS

1. Cut kernels off of the ears of corn:

2. you will need:
3/4 cup of whole milk
2 cups of raw sweet corn
1/2 cup sugar
1 tsp salt

3. Blend milk and corn on high speed for about two minutes:


4. Strain the corn milk mixture through a fine sieve:

5. Add strained liquid to a heavy bottom pot and add sugar and salt. Cook on low, stirring until thick and the  mixture has reduced to about half; about 30 minutes.

6. I add 1/2 cup of whipping cream and blend again to make sure the custard is very creamy and there are no lumps:

7. Pour into dessert cups, chill and serve curau with a dust of cinnamon. Enjoy!