📝 About This Recipe
A beloved staple of Brazil's 'Festa Junina' winter festivals, Curau de Milho is a velvety, comforting pudding that celebrates the natural sweetness of fresh corn. This traditional dessert captures the rustic essence of the Brazilian countryside, offering a delicate balance between a creamy custard and a thick porridge. Finished with a generous dusting of cinnamon, it provides a warm, aromatic experience that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Corn Base
- 6 large ears Fresh corn on the cob (husks and silk removed; yellow corn is preferred)
- 3 cups Whole milk (full fat provides the best creamy texture)
- 1/2 cup Coconut milk (full fat for authentic tropical richness)
Sweeteners and Aromatics
- 3/4 cup Granulated sugar (adjust slightly based on the sweetness of the corn)
- 1/4 cup Sweetened condensed milk (adds a signature Brazilian fudgy depth)
- 1 tablespoon Unsalted butter (at room temperature for a glossy finish)
- 1 pinch Fine sea salt (to balance and enhance the corn flavor)
- 1/2 teaspoon Vanilla extract (optional, for a modern twist)
For Garnish
- 1 tablespoon Ground cinnamon (for generous dusting)
- 2 pieces Cinnamon sticks (for decorative presentation)
👨🍳 Instructions
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1
Begin by stabilizing a cob of corn vertically in a large bowl. Using a sharp chef's knife, carefully slice downward to remove the kernels, getting as close to the cob as possible to harvest the milky starch.
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2
Place the fresh corn kernels into a high-speed blender. Pour in the whole milk and the coconut milk.
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3
Blend the mixture on high speed for at least 3 to 5 minutes until it is completely liquified and as smooth as possible.
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4
This is the most crucial step: Place a fine-mesh sieve over a heavy-bottomed saucepan. Pour the blended mixture through the sieve, using a spatula to press down firmly on the solids to extract every drop of corn liquid.
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5
Discard the dry fibrous pulp left in the sieve (or save it for a corn cake) and ensure the liquid in the pan is smooth and free of husks.
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6
Add the granulated sugar, sweetened condensed milk, and the pinch of salt to the saucepan. Whisk well to combine before turning on the heat.
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7
Place the pan over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula, making sure to scrape the bottom and corners of the pan to prevent scorching.
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8
As the mixture heats up (about 10-15 minutes in), it will begin to thicken significantly due to the natural corn starches. Continue stirring vigorously.
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9
Once the mixture reaches a boil and has thickened to a custard-like consistency, reduce the heat to low. Add the tablespoon of butter and vanilla extract.
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10
Cook for an additional 5-8 minutes on low heat, stirring constantly, to ensure the 'raw' corn taste is fully cooked out and the cream is glossy.
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11
Test the consistency: it should coat the back of a spoon thickly. Remove from heat.
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12
Pour the hot cream into a large serving platter or individual ramekins. Smooth the top with a spatula.
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13
Allow the curau to cool to room temperature. As it cools, it will set into a semi-firm pudding.
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14
Once set, dust the entire surface generously with ground cinnamon. For the best flavor, refrigerate for at least 2 hours before serving, though it can also be enjoyed warm.
💡 Chef's Tips
Always use fresh corn rather than canned or frozen for the best texture and natural thickening power; the starch in fresh corn is what sets the pudding. If your mixture seems too thick too early, add a splash more milk to reach your desired consistency. Don't skip the straining process! Even a high-powered blender leaves behind fibrous bits that will ruin the silky mouthfeel of the curau. To prevent a skin from forming while cooling, you can press a piece of plastic wrap directly onto the surface of the cream. If using very young/sweet corn with less starch, you can whisk 1 teaspoon of cornstarch into the cold milk before blending as 'insurance'.
🍽️ Serving Suggestions
Serve chilled in small glass bowls for a refreshing summer dessert. Pair with a strong cup of Brazilian 'cafezinho' (black coffee) to cut through the sweetness. Enjoy warm on a rainy day for the ultimate comfort food experience. Top with a few kernels of charred corn or a dollop of whipped cream for a modern gourmet presentation. Serve alongside 'Queijo Coalho' (firm grilling cheese) for a classic sweet-and-salty Brazilian combination.