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Curau with milk, garnished with cinnamon
Sweet and smooth Brazilian corn dessert garnished with cinnamon powder

Curau with milk (Brazilian corn pudding)

Author: Flavelo
Recipes Cakes and Desserts
Curau (pronounced koo-rah-oo) is the sweetest gift of the Brazilian corn harvest. Essentially a corn pudding, it thickens naturally from the milk and starch of fresh corn cobs. Ideally, it balances the earthy sweetness of sweetcorn with the creaminess of milk, crowned with a dusting of cinnamon. Served warm, it resembles a thick, comforting cream soup; chilled, it sets into a firm, sliceable dessert.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Blender
  • Fine sieve or muslin cloth
  • Saucepan for cooking

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the corn kernels off the cob with a sharp knife. Place them in a blender with the milk and blend until completely smooth.

Tip: The smoother you blend, the more starch is released from the kernels (Cell wall breakdown).
2 ✓

Strain the mixture through a sieve into a saucepan. Press the pulp thoroughly to extract all the liquid.

Tip: We remove the skins (fibre) to ensure a silky final result.
3 ✓

Add the sugar and salt to the liquid. Start cooking over a medium heat, stirring continuously.

Tip: Salt enhances the sweet flavours (Flavour enhancement).
4 ✓

When it starts to boil, lower the heat. Continue cooking and stirring until it thickens (approx. 10-15 minutes), like a pudding.

Tip: The starch granules in the corn swell with heat and absorb water, causing thickening (Gelatinisation).
5 ✓

Remove from the heat and stir in the butter for a glossy finish.

Tip: Butter emulsifies the cream and enriches the mouthfeel.
6 ✓

Pour into small bowls and dust with cinnamon. Eat warm, or chill to set.

Tip: During cooling, the starch network solidifies (Retrogradation).

Recipe FAQ

Why did it get lumpy?
You likely didn't stir continuously while cooking. Cornflour settles and clumps together very quickly.
Can I use tinned sweetcorn?
It's not quite the same. The 'milk' and natural starch found in fresh corn are essential for the correct consistency.

Ingredients

  • 3 whole Fresh sweetcorn cobs (milky)
  • 500 ml Whole milk
  • 3 tbsp Granulated sugar
  • 1 pinch Salt
  • 1 tsp Ground cinnamon (for dusting)
  • 1 tbsp Butter