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Traditional Curau Recipe: The Taste of Brazil

Name: Traditional Curau Recipe: The Taste of Brazil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 4 cups of green corn (canned or fresh); 2 cups of milk; 1 cup sugar; 1 tablespoon of cornstarch; 1/2 teaspoon salt; Cinnamon powder to taste

Por

Master Receita Solta

Traditional Curau Recipe: The Taste of Brazil

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories400 kcal

Resumo para quem tem pressa

"Traditional green corn pudding is a velvety cream classic of country cuisine, scented with ground cinnamon. The continuous cooking of the strained pulp with milk and sugar produces a firm and silky consistency to enjoy warm or cold."

Traditional Curau Recipe: The Taste of Brazil

O Que Você Precisa Saber

- The corn blended with milk must be well strained through a fine sieve to totally eliminate the fibrous pulp. - Cornstarch acts as a stabilizer to reach a smooth cutting point without clumping in the pan. - Stirring constantly over medium heat prevents the cream from burning at the bottom of the pan during cooking.

Ingredients

Main Course

4 cups of green corn (canned or fresh)
2 cups of milk
1 cup sugar
1 tablespoon of cornstarch
1/2 teaspoon salt
Cinnamon powder to taste

Instructions

Main Course

Start by blending the green corn with the milk in the blender until a homogeneous mixture is obtained.

Coar a mistura em uma peneira para retirar os grãos.

In the pot, combine the strained mixture with the sugar, salt, and cornstarch.

Bring to medium heat, stirring constantly until it starts to thicken.

As soon as it reaches a creamy consistency, remove from heat.

Pour the curau into a mold or dish and let it cool.

Sprinkle cinnamon powder on top before serving.

Serve cold or warm, as you prefer.

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Chef Tips

- Press the pulp with a spoon against the mesh of the sieve to extract all the concentrated corn broth. - Cook for at least 5 minutes after boiling starts to cook the starch and avoid a residual raw flour taste. - Cover the tray with plastic wrap in direct contact with the warm cream to prevent the formation of a dried film on the surface.

Variations

- Mix 1/2 cup of coconut milk into the pan before thickening for a Bahian touch with a denser consistency. - Add 50 grams of finely grated parmesan cheese at the end of cooking to create a typical sweet and savory version. - Distribute the curau in individual bowls alternating with layers of thin guava paste syrup to create layered desserts.

Substitutions

- Canned drained sweet corn can be replaced by fresh corn cobs cut from the cob. - Whole cow's milk can be replaced by homemade coconut milk or nut-based plant milk. - The refined sugar can be substituted with demerara sugar or culinary sweetener for baking in powder form.

How to Store

Store the curau in a covered container in the refrigerator for up to 4 days. As the cream tends to release a little whey over time, consume preferably in the first two days for better consistency.

Can You Freeze It?

Freezing curau is not recommended, as the mixture of milk and starch undergoes syneresis, releasing water and losing the velvety texture. Consume the sweet fresh, refrigerated, or heated slightly in a double boiler.

What to Serve With

Serve with freshly brewed rustic coffee or fresh lemongrass tea. To complete a traditional Festa Junina spread, serve with pieces of fresh Minas cheese or cinnamon sticks.