Equipment
Ingredients
Corn Base
- 5 fresh corn on the cob, raw
- 250 ml water
Custard
- 400 ml coconut milk, full fat
- 150 g granulated sugar
- 2 g fine sea salt
Garnish
- ground cinnamon
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 351 kcal
- Protein
- 5 g
- Carbohydrates
- 51 g
- Fat
- 17 g
- Fiber
- 5 g
- Sugar
- 31 g
- Sodium
- 158 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 492 mg
- Calcium
- 17 mg
- Iron
- 1.7 mg
- Magnesium
- 68 mg
- Phosphorus
- 171 mg
- Zinc
- 1.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.08 mg
- Niacin
- 2.5 mg
- Folate
- 64 mcg
- Water
- 175 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Stand each ear of corn vertically on a cutting board and slice downwards with a sharp knife to remove the kernels. Scrape the cob with the back of the knife to extract the milky starch residue.
Combine the corn kernels, cob scrapings, and water in a blender. Blend on high speed for 2-3 minutes until completely pulverized and smooth.
Pour the corn mixture through a fine mesh sieve (or nut milk bag) into a heavy-bottomed saucepan. Press firmly on the solids to extract as much liquid (corn juice) as possible; discard the dry fibrous solids.
Add the coconut milk, sugar, and salt to the saucepan with the strained corn juice. Whisk to combine.
Cook over medium heat (approx. 85°C/185°F), whisking constantly to prevent lumps. The mixture will begin to thicken rapidly as the corn starch activates.
Reduce heat to low and continue cooking for 10-15 minutes, stirring frequently, to cook out the raw starch flavor and reach a glossy, creamy texture.
Pour the hot mixture into individual ramekins or a large serving dish. Allow to cool to room temperature, then refrigerate for at least 2 hours to set.
Dust generously with ground cinnamon before serving.
Chef's Notes
- Select the freshest corn possible; older corn has less milk and more starch, which can make the texture pasty rather than creamy.
- Do not skip scraping the cobs after cutting the kernels; the 'milk' in the cob contains the sweetest flavor and essential thickening starches.
- The thickness depends entirely on the natural starch content of your specific corn. If it is too thin after 15 minutes, you can simmer longer to reduce, or whisk in a tiny slurry of commercial cornstarch (though this shouldn't be necessary with good corn).
- For a warm variation, this can be eaten immediately after cooking, similar to porridge.
Storage
Refrigerator: 3 days — Cover surface directly with plastic wrap to prevent skin formation.
Troubleshooting
Pudding is lumpy
Cause: Stopped whisking during the thickening phase
Fix: Use an immersion blender or pass through a sieve again immediately while hot
Prevention: Whisk constantly, especially when the mixture first starts to bubble
Cultural Context
Curau de Milho is a staple of Brazilian Festas Juninas (June Festivals), which celebrate the harvest and rural life. It highlights maize, an indigenous crop central to Brazilian culinary history, transforming simple field ingredients into a refined, custard-like delicacy.
