Creamy corn curau with 4 ingredients

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Snacks
Very Easy
3 h 20 m
129 Kcal

This creamy corn curau is an easy dessert made with just 4 ingredients. With its smooth texture, authentic flavor, and quick preparation, it is an excellent choice for anyone looking for an uncomplicated traditional dessert. Served in individual portions, it combines convenience with an elegant presentation, making it perfect for Brazilian June festivals, special snacks, or whenever you crave a Brazilian culinary classic. This simple recipe brings out the corn’s natural flavor and wins you over from the very first spoonful.

Ingredients

8

For topping:

Materials

  • Blender
  • Spatula
  • Silicone muffin mold

Preparation

Preparation5 min
Waiting time3 hours
Cook time15 min
  • Creamy corn curau with 4 ingredients - Preparation step 1Drain the cooked corn and place it in the blender bowl. Then pour in the milk and blend on high speed until smooth.
  • Creamy corn curau with 4 ingredients - Preparation step 2Pour it directly into a saucepan.
  • Creamy corn curau with 4 ingredients - Preparation step 3Add the sifted cornstarch and sugar. Mix until smooth.
  • Creamy corn curau with 4 ingredients - Preparation step 4Cook over medium heat for about 15 minutes, stirring constantly. The mixture should thicken.
  • Creamy corn curau with 4 ingredients - Preparation step 5Now divide the cream among muffin molds (preferably silicone), or pour it into a single mold if you prefer. Let it cool slightly. Cover with plastic wrap and refrigerate for at least 3 hours.
  • Creamy corn curau with 4 ingredients - Preparation step 6Unmold and sprinkle with cinnamon, if desired. Enjoy!

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FAQ ❓

What is the difference between curau de milho and canjica?

Although both are traditional corn-based desserts, curau and canjica have different characteristics. Curau is made by blending corn, resulting in a smooth, creamy texture. Canjica, on the other hand, is made with whole white corn kernels that are slowly cooked with milk, sugar, and often condensed milk or coconut. Both bring to mind Brazilian June festivals, but curau tends to highlight the corn’s natural flavor more. Those looking for a simple, quick dessert generally prefer curau, while canjica offers a heartier experience with more varied textures.
Yes, canned corn is a convenient alternative for making curau de milho at any time of year. When well drained, it produces a tasty result very similar to one made with fresh corn on the cob. As well as being convenient, this option reduces preparation time and makes the recipe easier to prepare. For a more intense flavor, it is worth choosing a good-quality brand and adjusting the amount of sugar to the natural sweetness of the corn.
When stored in a covered container, curau de milho can be kept in the refrigerator for up to three days. Ideally, keep it refrigerated at all times to preserve its texture and flavor. Before serving, simply take it out a few minutes ahead of time so it is more enjoyable to eat. If you notice excess liquid on the surface, a gentle stir should resolve the issue. Because it contains milk, the dessert should not be left unrefrigerated for extended periods.
Yes, it can be frozen, although its texture may change slightly after thawing. For best results, store it in tightly sealed containers and consume it within 30 days. Thaw it gradually in the refrigerator. Then simply stir gently to restore some of its creaminess. This is a good option for anyone who likes to prepare desserts ahead of time or use up leftovers without waste.
An overly runny consistency is usually related to insufficient cooking time or an unsuitable amount of starch in the recipe. Another important factor is the ratio of corn to milk, which needs to be balanced to ensure the dessert sets without losing its creaminess. For recipes served in molds or individual portions, chilling time also has a considerable effect. Letting the dessert chill completely helps it reach the ideal serving texture.
Not necessarily. Many people prefer to eat curau while it is still warm, especially during Brazilian June festivals. When served chilled, however, the dessert has a firmer, more refreshing texture. Both versions are delicious, and the choice depends on personal preference. On hot days, the chilled version is usually more appealing, while warm curau is more comforting in colder months.
Yes, you can adapt the recipe by using a culinary sweetener intended for cooking. This substitution may be useful for anyone who wants to reduce their sugar intake without giving up a tasty dessert. Ideally, follow the manufacturer’s instructions, as each product has a different level of sweetness. Some sweeteners may also slightly alter the final flavor, so it is worth testing small amounts until you find the desired balance.
Ground cinnamon is the most traditional accompaniment and helps bring out the corn’s natural flavor. In addition, shredded coconut, crumbled paçoca, or even a thin layer of cream can create different versions of the dessert. At Brazilian June festivals, curau is often served alongside other traditional dishes, such as canjica, corn cake, and pamonha. These pairings further enhance the experience and make for a more varied spread.
Curau can be served in a large dish, individual bowls, or small molds, depending on the occasion. Individual portions are convenient for parties and make it easier to serve guests. Larger servings work well for family gatherings and special lunches. Whatever presentation you choose, a dusting of cinnamon usually makes the dessert more attractive and inviting.
Yes, curau is one of the most traditional desserts served at Brazilian June festivals. Made with corn, an ingredient associated with this time of year, it is found at celebrations throughout the country. Along with its nostalgic flavor, the recipe is valued for its simplicity and use of accessible ingredients. That is why it remains one of the most popular choices when it comes to traditional Brazilian cuisine.

Nutrition

for 1 serving / for 100 g
Calories: 129Kcal
  • Carbo: 23.2g
  • Total fat: 1.7g
  • Saturated fat: 0.5g
  • Proteins: 3.6g
  • Fibers: 3.2g
  • Sugar: 9.6g
  • ProPoints: 3
  • SmartPoints: 5
Nutritional information for 1 serving (125g)

Cookware

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blender
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Mirella MendonçaMirella Mendonça
I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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