Ingredients
Pudding
- 6 earsof green corn, about 800 g of kernels
- 500 mlwhole milk
- 200 gsugar
- a pinch of salt
- 1cinnamon stick
To finish
- ground cinnamon
Directions
- Cut the kernels from the cobs, then scrape the bare cobs with the back of the knife to collect the milky liquid.
- Blend the kernels with the milk until as smooth as your blender will manage.
- Strain through a fine sieve or a cloth, pressing hard on the pulp, then discard what is left behind.
- Strain it properly. Curau should be completely smooth, and any husk that gets through leaves a gritty texture that no amount of cooking will remove.
- Pour the strained liquid into a pan with the sugar, salt and cinnamon stick.
- Cook over a medium heat, stirring constantly with a wooden spoon.
- Stir without stopping and scrape the base as you go. Corn starch thickens abruptly and catches instantly, and a scorched pot cannot be rescued.
- After 10 to 15 minutes it will thicken suddenly into a smooth pudding that holds the trail of the spoon.
- Cook for 2 minutes beyond that point so the starch is properly cooked out and does not taste chalky.
- Pour into glasses or a shallow dish, cool, then chill.
- Dust heavily with ground cinnamon and serve cold, at the June festivals when the green corn comes in.
Technique
- Green corn means fresh field corn, milky and starchy rather than sweet. Sweetcorn gives a thinner pudding that needs help to set.
- In the north of Brazil the same sweet is called canjica, while elsewhere canjica means the hominy pudding. The names cross over and both are correct locally.
- It sets considerably firmer in the refrigerator, so pour it looser than you want to serve it.
Substitutions
- Tinned or frozen sweetcorn with a tablespoon of cornflour to make up the starch.
- Coconut milk in place of some of the milk, which is common in the northeast.
Variations
- With coconut milk and grated coconut.
- Baked afterwards until the top browns, as curau de forno.
- Served warm rather than chilled, which is how it is eaten at the festivals.
History
Made when green corn is harvested for the June festivals; in the north the same sweet is called canjica.
Frequently asked questions
What is Curau?
Curau is a dessert from Brazil: pudding of grated green maize and milk, dusted with cinnamon. Made when green corn is harvested for the June festivals; in the north the same sweet is called canjica.
How long does Curau take to make?
Curau takes 20 min of preparation and 20 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Curau?
Yes, within limits. Tinned or frozen sweetcorn with a tablespoon of cornflour to make up the starch. Coconut milk in place of some of the milk, which is common in the northeast.
What is the most important thing to get right in Curau?
Green corn means fresh field corn, milky and starchy rather than sweet. Sweetcorn gives a thinner pudding that needs help to set.
