Curau de Milho Verde (Sweet Corn Pudding)

• Prep time: 15 mins

• Cook time: 20 mins

• Total time: 35 mins (plus chilling)

• Servings: 6 ramekins

• Country of Origin: Brazil

Description

• A traditional Brazilian sweet corn custard made from fresh sweet corn blended with milk and sugar, cooked until thick.

• Popular during winter celebrations and harvest festivals across South-Central Brazil.

Presentation

• Poured into glass cups or ramekins and set until firm.

• Finished with a heavy dusting of ground cinnamon across the surface.

Ingredients

• 4 cups fresh sweet corn kernels (cut from ~5 ears of corn)

• 2 cups whole milk

• 1 cup coconut milk

• 3/4 cup granulated sugar

• 1 tbsp unsalted butter

• 1 pinch sea salt

• Ground cinnamon for dusting

Directions

• Blend corn kernels and whole milk in a high-speed blender for 3 minutes until smooth.

• Strain liquid through a fine-mesh sieve or nut milk bag into a saucepan, pressing firmly to extract all liquid.

• Add coconut milk, sugar, butter, and salt to the strained corn milk in the saucepan.

• Cook over medium heat, stirring constantly with a wooden spoon, until mixture thickens significantly (15–20 minutes).

• Pour hot corn pudding into individual ramekins or a wide pyrex dish.

• Allow to cool, chill in refrigerator for 2 hours, and dust with ground cinnamon before serving.

Optional Variations

• Curau de Corte: Cook 5 minutes longer until extra thick so it can be chilled and sliced into firm squares.

• Curau com Condensado: Replace sugar with 1 can of sweetened condensed milk for extra richness.

Cooking Tips

• Use fresh sweet corn ears rather than canned corn for optimal starch levels and authentic sweet flavor.

• Continuous stirring is essential to prevent corn starch from forming lumps or scorching at the bottom.

Nutrition Facts (Per Serving)

• Calories: 210 kcal

• Carbohydrates: 36 g

• Protein: 4 g

• Fat: 7 g

• Saturated Fat: 4.5 g

• Sodium: 65 mg

• Fiber: 2 g

• Sugar: 24 g