Description
A light and healthy version of the traditional Brazilian curau (corn pudding), made without gluten and lactose. This recipe is a nostalgic treat from the author's grandmother, adapted to be guilt-free with natural sweeteners and plant-based milk. Perfect for a snack or Sunday dessert, it maintains the creamy texture and unmistakable corn flavor while being lower in calories and suitable for diabetics.
Ingredients
4 ears medium Fresh corn (or 2 cups frozen corn kernels)
500 ml Unsweetened almond milk (or oat milk)
3 tbsp Xylitol (or erythritol)
1 tbsp Cornstarch
1 tsp Ground cinnamon (optional)
1 tsp Vanilla extract
Instructions
- Husk the corn ears and cut off the kernels using a knife
- In a blender, combine the corn kernels with half of the milk. Blend until smooth
- Strain the mixture through a fine sieve, pressing firmly to extract as much liquid as possible. Discard the solids
- In a saucepan, combine the strained liquid, remaining milk, and sweetener
- Dissolve the cornstarch in a little cold water, then add to the saucepan and stir well
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble
- Reduce heat to low and cook for 5 more minutes, stirring
- Remove from heat, stir in vanilla extract and cinnamon (if using)
- Pour into small bowls or ramekins and let cool to room temperature
- Refrigerate for at least 2 hours before serving
Notes
For a richer flavor, use coconut milk instead of almond milk.
If you prefer a sweeter curau, substitute xylitol with coconut sugar or stevia to taste.
To make it vegan, ensure the cornstarch is replaced with potato starch if needed (cornstarch is typically vegan).
The recipe can be stored in the refrigerator for up to 3 days in an airtight container.
Do not freeze, as the texture will become grainy.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Brazilian