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If there is a dessert that conveys the flavor of the June festivities, it is the corn curau. With its creamy texture, enveloping aroma and flavor reminiscent of the Brazilian countryside, curau is pure comfort food. In this special version, we used can of condensed milk to give an even sweeter and more velvety touch to the recipe. The result? A creamy, shiny curau with a strong flavor of fresh corn.
Ideal to serve hot or cold, curau with condensed milk is simple to make and pleases all palates!
Ingredients
- 5 ears of sweet corn (or 2 cans of drained corn)
- 1 can of condensed milk (395 g)
- 500 ml of milk
- 1 tablespoon butter
- 1 pinch of salt
- Cinnamon powder to taste for sprinkling
- (Optional) 1/2 cup sugar, if you want it sweeter
- (Optional) 1 tablespoon cornstarch to make it even creamier
Preparation:
- Remove the corn from the cob: Using a sharp knife, cut the kernels from the corn cobs, scraping them well to extract all the juice. If using canned corn, drain well.
- Blend in a blender: Place the corn in the blender along with the milk. Blend for about 2 to 3 minutes until smooth.
- Strain the mixture: Pass the mixture through a fine sieve, squeezing well to extract all the liquid. Discard the pulp.
- Cook the curau: Transfer the liquid to a saucepan and add the condensed milk, butter, a pinch of salt, and sugar, if desired. Cook over medium heat, stirring constantly, until thickened. This will take about 15 to 20 minutes.
- Tip: If you want a firmer curau, add the cornstarch dissolved in a little milk before turning on the heat.
- Serve: Place the curau in small cups or in a large baking dish. Let it cool a little and sprinkle with cinnamon powder. It can be served warm or cold, it is delicious either way!
Extra Tips
- Use fresh corn for a more authentic and fragrant flavor.
- For a vegan version, replace the milk with plant-based milk and use condensed coconut or soy milk.
- If you want a gourmet touch, add a pinch of nutmeg or a tablespoon of grated coconut.
A Recipe that Embraces Tradition
The creamy curau with condensed milk It’s a heart-warming dessert. It’s perfect for June festivals, but it also works as a comforting option for any time of year. Plus, it’s a great way to enjoy fresh, seasonal corn!