Curau de Milho

Ingredients

Instructions

1. 1

   If using whole ears, cut the kernels from the cob until you have 300 g. Place the corn kernels, coconut milk, and whole milk in a blender and blend for 1-2 minutes until very smooth. For the silkiest curau, pour the mixture through a fine sieve into a bowl, pressing well with a spoon to extract as much liquid as possible; discard the fibrous solids.

2. 2

   Transfer the strained corn mixture to a medium saucepan. Add the sugar, butter, and a pinch of salt, then whisk well before turning on the heat so the sugar dissolves evenly.

3. 3

   Cook over medium-low heat, stirring constantly with a whisk or wooden spoon, especially around the bottom and corners of the pan, for 10-12 minutes. The curau is ready when it thickens to a creamy pudding consistency and leaves brief trails as you stir; do not let it boil hard, or it may catch on the bottom.

4. 4

   Divide the hot curau between 2 small bowls or glasses. Let it rest for about 5 minutes so it settles and thickens slightly more.

5. 5

   Dust the top of each serving with ground cinnamon and serve warm, or chill if you prefer a firmer texture.

Nutrition per serving

Notes

• •Fresh sweet corn gives the best flavor, but very mature corn may need an extra teaspoon of sugar.
• •If the curau becomes too thick, whisk in 1-2 tablespoons of milk over low heat until smooth again.
• •For a more traditional coconut-forward version, replace the whole milk with extra coconut milk, though the pudding will be slightly richer.
• •Curau can be served warm, at room temperature, or chilled; chilled curau will set more firmly.

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