Curau: Brazilian Sweet Corn Pudding

Ingredients and method

6 small dessert portions (estimated)

Planning estimate: 30–40 min · Easy. Plus 1–2 hours if serving chilled.

Timing guide: Includes cutting the corn, blending, straining and stirring through the thickening stage. Chilling is additional.

Method

1. Set a fine-mesh sieve over a heavy saucepan. Blend the fresh kernels with the milk until thoroughly broken down, about 1–2 minutes, working in batches if the blender is small.
2. Pour through the sieve and press firmly with the back of a spoon to extract the milky liquid. Scrape the underside of the sieve into the pan and discard the fibrous solids. Stir in 1/2 cup sugar and the salt. Taste before cooking and add more sugar if your corn is less sweet.
3. Cook over medium heat, stirring continuously and scraping the base and corners of the pan. As the mixture begins to steam and thicken, reduce the heat to medium-low. Keep stirring until gentle bubbles break through the surface.
4. Continue cooking at a gentle bubble for about 5 minutes, stirring constantly, until it coats the spoon thickly and leaves a brief trail across the bottom of the pan. If still thin, cook a few minutes longer over low heat. Avoid a hard boil, which can catch and scorch the milk.
5. Divide among six small heatproof bowls and dust lightly with cinnamon. Serve warm, or refrigerate promptly and chill for 1–2 hours before serving. The pudding firms as it cools but is meant to be spooned, not unmolded.