If you like custard, you’ll love curau. This was a dish I always ate at a place called Rancho da Pamonha, a roadside restaurant that served only corn-based dishes, and curau was my go-to. We’d stop there on Sunday afternoons after the visits to my grandmothers’ houses.
This traditional Brazilian corn dessert has its origins in European puddings and a thick beverage used by the Tupi Indigenous people. In fact, the word ‘curau’ comes from the Tupi term ‘minga’u’, which refers to a dense, corn-based drink that’s also used in rituals.
Serves 4
600g (1lb 5oz) fresh corn kernels (weight after cutting off the cob)
500ml (2 cups) milk
120g (½ heaped cup) caster sugar
a pinch of ground cinnamon
Cut the corn kernels from the cobs, then put the kernels in a blender with the milk and blitz until smooth. Pass the blended mixture through a fine mesh sieve or cheesecloth to extract as much liquid as possible, leaving behind any solids. (Don't discard the pulp! Mix it into your granola or toast it for a crunchy topping on salads.)
Pour the strained liquid into a saucepan and stir in the sugar. Cook on a medium heat, stirring constantly, for 20–25 minutes, until the mixture thickens.
Divide the custard among four ramekins or serving bowls. Refrigerate until set – it should be firm but creamy. Just before serving, sprinkle a little ground cinnamon over the top of each one.
From Blasta Books #18: SAMBA by Giselle Makinde
