Creamy Brazilian Corn Pudding (Curau)
This creamy Brazilian corn pudding, known as curau, is pure comfort in a bowl: sweet fresh corn blended with milk and condensed milk, finished with a dusting of cinnamon. It comes together with a handful of everyday ingredients and sets into a silky, spoonable dessert. A beloved treat from Brazil's June festivities, now easy to make at home.
🛒 Ingredients
6 servings
- 4 fresh corn cobs (about 500 g / 3 cups of kernels)
- 3 cups whole milk (720 ml)
- 1 tbsp unsalted butter
- 1 can sweetened condensed milk (397 g / 14 oz)
- Ground cinnamon, for dusting
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Directions
- 1
Cut the kernels off the cobs with a sharp knife, then scrape the bare cobs to release all the milky juice.
- 2
Blend the kernels with the milk until completely smooth, then strain through a fine sieve if you want an extra-silky texture.
- 3
Pour the mixture into a saucepan with the butter and heat over medium, stirring constantly with a wooden spoon.
- 4
After a few minutes, take the pan off the heat, stir in the sweetened condensed milk until fully combined, then return it to the heat.
- 5
Keep stirring until the pudding thickens noticeably, pour it into a glass dish, let it cool and dust with cinnamon just before serving.
💡 Chef's Tip
The freshest, most tender corn makes the best curau, so taste a kernel raw before you start. If the pudding stays too thin, cook it a few minutes longer while stirring; if it gets too thick, loosen it with a splash of milk. Serve it warm or well chilled, and keep it up to two days in the fridge.
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