A Brazilian corn dessert that cooks fresh corn with milk and cinnamon into a soft pudding with a gentle, buttery sweetness.
15 min prep 20 min cook 75 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut the corn kernels from the cobs and blend them with the milk.
Strain the mixture through a fine sieve so the pulp does not make the pudding grainy.
Cook the strained corn milk with sugar and butter for 15 minutes.
When the mixture coats the spoon, divide it among bowls.
Garnish the curau with cinnamon and chill for 1 hour.
Sprinkle the cinnamon at serving time so it does not stain the moist surface.
💡 Tip: Straining the corn puree gives the dessert a smoother spoon mark.
🍽️ Serving suggestion: Serve warm with cinnamon sprinkled on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~196
kcal calories
5
g protein
32
g carbs
6
g fat
20.9g
Sugar
0.4g
Fiber
57.5mg
Sodium
3.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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