Receita
Chudda's Cuisine/Lounge
Aug 31, 2015
4 Comments

BRAZILIAN CORN PUDDING

Corn has been a staple of Brazilian cuisine forever. No wonder it keeps popping up in all kinds of recipes, from appetizers to entrees to ice-cream. Curau de Milho Verde (fresh corn pudding) is a very popular and traditional recipe that is traditionally served during Festas Juninas, or June Festivals, which celebrates popular saints like St. John, St.Peter and so on.. Like many other Brazilian recipes this one calls for simple, fresh ingredients that are available during the year. The secret to having a great curau de milho is hard, fresh yellow corn. You know when you look at corn and think it’s too hard to grill and think “what am I going to make with it??”.  The answer is curau de milho verde. Another secret to add to this recipe is after blending the corn kernels with milk, you will strain it and even squeeze with your hands to extract as much juice as possible from the ground corn mass. This is the natural starch that turns the corn liquid into a thick pudding. This dessert is so delicious!!! The curau may be served warm or cool. It is typically dusted with powdered cinnamon. It doesn’t work with canned corn!!! Don’t even think about it!!!

BRAZILIAN CORN PUDDING

I love to eat it with fresh black coffee!! By the way, have you read this article “Do Italians do it better“? What I can say is it’s  not everywhere that I can drink coffee. Most of the places here in U.S serve drip coffee that is weak and if it’s espresso, it tends to be bitter.

BRAZILIAN CORN PUDDING
 
Ingredients
  • 6 ears fresh corn
  • 1½ c. whole milk
  • ½ can of condensed milk (you can add more or less to your taste for sweetness)
  • Pinch of salt
  • Cinnamon
Instructions
  1. Scrape the kernels off of the ears of corn.
  2. Place the corn in a blender (or food processor) with the milk, and blend well, for at least 3 minutes. Strain the corn mixture through a fine strainer into a pot. Discard the fibrous parts of the kernels that remain in the strainer Add the condensed milk, a pinch of salt to the pot, and bring mixture to a simmer.
  3. Cook, stirring continuously, until the mixture becomes thick and creamy, about 45 minutes.
  4. If it’s thick enough, you should be able to drag a wooden spoon across the bottom of the pot and see the bottom for several seconds before the mixture closes in on itself.
  5. Remove from heat and pour pudding into a dessert dish/ramekin. Sprinkle with cinnamon.
  6. You can serve warm or cold

Almost there!

BRAZILIAN CORN PUDDINGBRAZILIAN CORN PUDDING

Ramekins ready!

BRAZILIAN CORN PUDDING

Enjoy it!

BRAZILIAN CORN PUDDINGBRAZILIAN CORN PUDDINGBeijos e Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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4 comentários
  1. Heather with WELLFITandFED - 03/09/2015 - 13h54

    Great photos! What a lovely site and the corn pudding looks delicious.

  2. Persephone - 13/09/2015 - 20h56

    Simply delicious!

  3. Thank you Heather and Persephone!!

  4. Jt - 19/09/2015 - 16h49

    Hi this sounds amazing but a question do you think I can substitute cornmeal instead of corn on the cob? Thanks if you could please send me a reply by email that would be great thanks! I’m excited to try it soon

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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