Desserts
Curau
A smooth, gentle custard made from fresh corn and milk, flavored with cinnamon, typical of June festivals in Brazil. It is eaten warm or cold, with a spoon.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Strip the corn cobs and blend the kernels with 200 ml of milk until you get a smooth purée.
- Pass the purée through a sieve, pressing well to extract as much liquid as possible.
- In a saucepan, combine the corn liquid, the remaining milk, the sugar, the salt and the cinnamon stick.
- Dissolve the cornstarch in a little cold milk, then add it to the pan with the beaten egg.
- Heat gently, stirring constantly, for 10 minutes until the cream thickens.
- Remove the cinnamon, pour into small bowls and let cool before sprinkling with ground cinnamon and coconut.
Variations and tips
Egg-free version. Leave out the egg and add an extra tablespoon of cornstarch to keep a firm texture.
More ideas
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Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Original Ecomely recipe.