Sweet Corn Pudding (Curau or Canjica Nordestina)
Recipes from Brazil
Recipes from Brazil
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Ingredients

  • 10 min
  • 15 min
  • 25 min
  • 15.25 oz or 432 g) cans of sweet corn kernels (or 4¼ cups or 8-9 ears of corn) 1 quart (946 ml) whole milk 1 teaspoon salt ½ to 1 cup sugar 6 tablespoons corn starch 1 (14 oz or 396 g) can sweetened condensed milk Ground cinnamon to sprinkle Instructions If using fresh corn, clean the corn and cut off the kernels with a sharp knife. If using canned corn, drain the water and use only the kernels. Blend corn, milk, salt, sugar, and corn starch in a blender until obtaining a homogeneous mixture. Strain, pressing down with the back of a spoon to separate the juice from the corn kernel pulp. Discard the pulp and place strained mixture (liquid) into a medium nonstick pan. Stir in the sweetened condensed milk until mixture is homogeneous. Cook over medium-low heat (large burner), stirring constantly, for about 15-20 minutes or until mixture has thickened and attains the consistency of a pudding. Pour into ramekins, sprinkle on the top with ground cinnamon, and serve warm, room temp, or chilled. 3.3.3077

Instructions

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