Corn Pudding Curau de Milho
**Ingredients:**
– 4 ears of corn (or 2 cups of fresh corn kernels)
– 4 cups whole milk
– 1 cup sugar
– 1 tablespoon butter
– 1/4 teaspoon salt
– Ground cinnamon, for sprinkling
– Whole cloves and cinnamon sticks, for garnish (optional)
**Instructions:
1. **Prepare the Corn:**
– If using fresh corn, remove the kernels from the cob by running a knife down each side of the corn.
– Place the corn kernels in a blender with the milk. Blend until smooth.
2. **Strain the Mixture:**
– Pour the blended corn and milk mixture through a fine-mesh sieve into a large pot. Use a spoon to press down on the solids to extract as much liquid as possible. Discard the solids.
3. **Cook the Pudding:**
– Add the sugar, butter, and salt to the pot with the strained corn mixture.
– Cook over medium heat, stirring constantly, until the mixture thickens, about 15-20 minutes. It should reach a consistency similar to that of pudding.
4. **Assemble and Chill:**
– Pour the thickened mixture into a serving dish or individual ramekins.
– Sprinkle the top with ground cinnamon, and garnish with whole cloves and cinnamon sticks, if using.
– Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours before serving.
5. **Serve:**
– Once chilled, the corn pudding will set and be ready to serve. You can enjoy it cold or at room temperature.
This creamy and sweet corn pudding is a comforting dessert, perfect for any occasion. The addition of cinnamon and cloves adds a warm spice flavor that pairs wonderfully with the sweetness of the corn. Enjoy!
