Brazilian corn pudding (curau de milho)

Ingredients

• 450 g (3 cups; from approximately 3 ears, depending on size)fresh corn kernels
• 480 ml (2 cups)whole milk
• 1 pinchsalt
• 100 g (1/2 cup)sugar
• To serveground cinnamon
• 1/2 tsp (about 1.5 g), if neededcornflour
• 1 tsp (5 ml), if neededwater

Instructions

1. 1

   Cut the kernels

   Slice the kernels from the cobs and measure them. For the last bits, scrape the cobs with the back of a knife; this starchy material can help the pudding thicken.

2. 2

   Blend with milk

   Put the corn kernels and milk in a blender and blend until smooth.

3. 3

   Strain the mixture

   Strain the corn mixture in small batches through a sieve or a colander lined with cheesecloth, so it does not overflow. Stir and press the solids to extract as much liquid as possible, then gather the cloth's corners and squeeze firmly. A fine sieve also works, though cheesecloth makes squeezing easier.

4. 4

   Add sugar

   Pour the strained corn milk into a wide, fairly large pan and stir in the sugar to help it dissolve. Set the pan over a medium heat and bring the mixture to a simmer, stirring as the sugar dissolves.

5. 5

   Simmer until thick

   Simmer for about 15–20 minutes, stirring regularly at first and continuously towards the end to stop the mixture catching or burning on the bottom. It is ready when it has thickened to a semi-thick custard or pudding consistency. If it is not thickening, mix 1/2 tsp cornflour with 1 tsp water to start, then stir that into the pan.

6. 6

   Serve with cinnamon

   Divide the pudding between individual dishes. Serve warm or chilled, with a sprinkle of cinnamon on top.

What is curau de milho?

Curau de milho is a Brazilian sweet corn pudding, traditionally made by extracting liquid from corn and cooking it until thick. Its ingredients are simple, but the corn provides both its flavour and much of its body.

This version blends fresh kernels with milk, then strains the mixture for a smooth finish. A little cinnamon on top complements the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 8g protein, 51g carbs, 5g fat.

The corn and sugar provide most of the carbohydrates, while whole milk contributes fat and some protein; the corn also contributes protein. For a more balanced plate, serve a portion alongside plain yoghurt or after a meal that includes a savoury protein source.

Fresh corn and milk

Fresh kernels: cut them from the cobs, then scrape the cob with the back of a knife to collect the remaining starchy bits. These can help the pudding thicken.

Whole milk: blending it with the corn makes the base easy to strain and gives the finished pudding a creamy texture.

Straining for a smooth result

Small batches: pour the blended mixture through the lined colander gradually so it has room to drain without spilling over.

Firm pressing: stir and press the corn solids, then squeeze the cheesecloth well. The more liquid you extract, the more corn flavour makes it into the pudding.

Stirring as it thickens

Early simmer: stir regularly while the mixture heats and the sugar dissolves. Keep the heat at a simmer rather than letting it boil hard.

Final minutes: stir continuously as the pudding thickens, paying attention to the bottom and corners of the pan where it can catch. If it remains thin, the method suggests adding a little cornflour mixed with water.

Knowing when it is ready

Texture: look for a semi-thick custard or pudding consistency rather than a thin, pourable liquid. The stated simmering time is around 15–20 minutes, but the consistency is the key cue.

Serving temperature: the pudding can be served warm or chilled. Divide it into individual dishes before adding the cinnamon.

Serving ideas

Cinnamon: a light sprinkle is the classic finish in this recipe, adding a fragrant contrast to the sweet corn.

Alongside: serve it as a dessert after a meal, or offer small dishes as a sweet snack. If you want a more balanced plate, pair a portion with a source of protein such as plain yoghurt.

Recipe notes & tips

• Scrape the cobs after cutting off the kernels to collect the starchy remnants.
• Blend until the corn is as smooth as possible before straining.
• Line a colander with cheesecloth if you want to squeeze out the liquid more easily.
• Use a wide pan so the mixture is easier to stir as it thickens.
• Stir continuously towards the end of cooking to help prevent sticking and burning.
• Chill the pudding in its serving dishes if you prefer it cold.

Variations

• Chilled curau: refrigerate the individual portions and serve them cold.
• Cinnamon finish: add a little more cinnamon on top just before serving.
• Less sweet: reduce the sugar to suit your taste.
• Extra smooth: pass the mixture through a fine sieve after blending.
• Thicker texture: if the pudding is not thickening, use the suggested cornflour and water mixture.

Common mistakes to avoid

• Filling the strainer too quickly: work in small batches so the mixture does not overflow.
• Leaving liquid in the corn solids: press and squeeze them firmly to extract as much as possible.
• Using high heat: keep the mixture at a simmer so it thickens without scorching.
• Stopping the stirring: stir continuously towards the end to prevent the pudding catching on the pan.
• Judging by time alone: simmer until it reaches a semi-thick custard consistency, allowing for variation in the corn and pan.

How to store

Cool the pudding, cover the individual dishes and refrigerate; use within 3 days. Serve chilled, or warm gently in a pan over a low heat, stirring until heated through.

Frequently asked questions