Brazilian Corn Pudding

by Amarendra Mulye

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Brazilian corn pudding is adapted from original brazilian recipe 'curau de milho' which is made during the brazilian festival 'festa junina' celebrated to give thanks to saint john for the rain. Since festa junina coincides with the corn harvest season, special dishes made with corn such as canjica, pamonha and brazilian cuscuz are seved during this festival.

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Brazilian Corn Pudding recipe - How to make Brazilian Corn Pudding

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 6Makes 5 to 6 servings
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Ingredients

3 cups sweet corn kernels (makai ke dane)
1 ltr milk
1 cup fresh cream
1 tbsp butter
1 cup sugar
2 slices of bread , crumbled
1/2 cup soaked and chopped mixed nuts
cinnamon (dalchini) powder for garnishing

Method

Combine the sweet corn kernels with 1/2 of the milk and blend in a blender to a smooth paste.
Strain and keep aside.
In a deep pan, heat the remaining milk and bring it to boil.
Add the corn mixture and mix well.
Cook on a medium flame and bring the mixture to boil, while stirring continuously, till the mixture becomes thick and creamy.
Add the cream and butter and mix well.
Add the
Add the bread and nuts and mix well.
Add the sugar, mix well and cook on a medium flame, while stirring continuously, till the corn is cooked.
Remove from the flame and pour into individual serving bowls.
Serve hot or chilled, garnished with cinnamon powder.

This recipe was contributed by Amarendra Mulye on 06 Jul 2011
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