Creamy Canjica — Brazilian White Corn Pudding
Creamy canjica is a beloved Brazilian dessert that fills the kitchen with warmth. This white corn pudding simmers gently in milk, sweetened condensed milk and cream until silky and tender. A dusting of cinnamon turns every spoonful into pure comfort.
🛒 Ingredients
20 servings
- 250 g canjica (white hominy corn)
- Water, to cover
- 500 ml whole milk
- 100 g sugar
- 1 can sweetened condensed milk (about 395 g)
- 400 g heavy cream (or 2 small cartons of crème de leite)
- Ground cinnamon
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Directions
- 1
The night before, soak the canjica in plenty of cold water.
- 2
The next day, boil the canjica in water until very tender and the water has fully evaporated.
- 3
Pour in 500 ml of milk (or more, to taste) and let it come to a gentle boil.
- 4
Stir in the sugar.
- 5
Add the can of condensed milk, stirring constantly.
- 6
Turn off the heat, fold in the cream and mix well.
- 7
Pour into a baking dish and dust with ground cinnamon.
💡 Chef's Tip
Soaking overnight is what gives canjica its signature softness. Keep stirring during cooking so it doesn't catch on the bottom. Serve warm or chilled — both are delicious.
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