Sweet Corn Pudding (Curau or Canjica Nordestina)
Ingredients
- 3 cans sweet corn kernels 15.25 oz or 432 g, or 4¼ cups or 8-9 ears of corn
- 1 quart whole milk 946 ml
- 1 teaspoon salt
- ½ to 1 cup sugar
- 6 tablespoons corn starch
- 1 can sweetened condensed milk 14 oz or 396 g
- Ground cinnamon to sprinkle
Instructions
- If using fresh corn, clean the corn and cut off the kernels with a sharp knife. If using canned corn, drain the water and use only the kernels. Blend corn, milk, salt, sugar, and corn starch in a blender until obtaining a homogeneous mixture. Strain, pressing down with the back of a spoon to separate the juice from the corn kernel pulp. Discard the pulp and place strained mixture (liquid) into a medium nonstick pan. Stir in the sweetened condensed milk until mixture is homogeneous.
- Cook over medium-low heat (large burner), stirring constantly, for about 15-20 minutes or until mixture has thickened and attains the consistency of a pudding. Pour into ramekins, sprinkle on the top with ground cinnamon, and serve warm, room temp, or chilled.
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