Curau is a sweet custard dessert from Brazil made with milk, sugar, and unripe corn juice. It is a popular dessert served during Festas Juninas and is often garnished with cinnamon. The dish is made by blending fresh corn with milk, straining it, and simmering it with butter, sugar, and salt until it thickens. It is typically served chilled and can be found in Brazilian grocery stores. It is known by different names in different regions of Brazil.
Curau is a sweet custard from Brazil. Also known as Curau de Milho Verde, or Brazilian corn pudding, it is a typical dessert served during Festas Juninas, or the June Festival, in the country. The dish is made from milk, sugar and unripe corn juice.
This sweet and light delicacy is a popular Brazilian dessert. It is often garnished with a flavorful dusting of cinnamon and typically served chilled. It is also considered a quick dessert to prepare and a favorite of Brazilian children.
Most of a cure recipe is usually processed corn in a blender with milk. Six ears are typically needed for a standard recipe. The corn used should be fresh, scraped straight off the cob, and blended in a blender or similar device with the milk before using. The resulting mash should be carefully strained. Only the liquid part of the mixture should be kept for the dish.
Once the mixture is strained, butter, sugar and salt are usually added to the dish. Some cooks prefer to add condensed milk as well. This mixture must be simmered in a pot and stirred continuously. The cooking process can take anywhere from 15 to 45 minutes and should continue until the corn base is thick and creamy. Once it reaches the desired consistency, it can be removed from the heat and refrigerated until consumed.
Before eating, curau is usually served in dessert bowls or platters and topped with cinnamon. It is sometimes served off a plate, secured securely on a plate in the shape of a circle or square, similar to flan. It can also be artfully arranged in goblets, baked pans, or any other desired shape. To do this, the finished hot custard must be poured into the container of your choice, and then cooled as usual.
For those who just want to buy the dessert, it’s often available in Brazilian grocery stores. Curau is often sold in small to medium sized plastic containers with lids. These can be garnished for a personal touch with items such as cinnamon sticks, pumpkin or chocolate wafers.
Depending on the area of the country, the cure may be known by different names. Most people in Rio de Janeiro know Brazilian custard as corn porridge or papa-de-milho. In the greater area of Minas Gerais, curau is called corá. In northern Brazil, the sweet custard is called canjica, while southerners refer to the dessert simply as curau.
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