Description
Um curau cremoso e suave, feito com milho verde fresco e creme de leite, que derrete na boca e traz um gostinho de infância.
Ingredients
4 large ears Sweet corn (or 3 cups shucked kernels)
1 liter Whole milk
1 cup White sugar
200 ml Creme de leite (heavy cream, from carton)
1 stick Cinnamon (optional)
Instructions
- Shuck the corn kernels. Place in a blender with half the milk (500ml). Blend until smooth
- Strain the mixture through a fine sieve, pressing with a spoon to extract all the milk. Discard the dry pulp
- Pour the strained liquid into a large pot. Add the remaining milk (500ml), sugar, and cinnamon stick. Mix well
- Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes until thickened and bubbling
- Reduce heat to low. Continue stirring until the mixture pulls away from the bottom of the pa
- Turn off the heat. Remove the cinnamon stick. Let cool for 2 minutes
- Stir in the creme de leite (heavy cream) until fully incorporated
- Transfer to a serving dish or individual bowls. Serve warm with cinnamon, or refrigerate for 4 hours to serve cold
Notes
Use fresh corn for the best flavor.
Do not stop stirring while cooking to avoid lumps.
Add the cream off the heat to prevent curdling.
If the curau is too thick, add a splash of warm milk; if too thin, cook longer.
Store in the refrigerator for 3-4 days, or freeze for up to 1 month.
Reheat gently with a splash of milk, stirring constantly.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Brazilian