Curau

Curau is a traditional Brazilian dessert made from fresh corn kernels, typically milled or ground, then cooked with milk, sugar, and sometimes eggs and cinnamon to form a silky, custard-like pudding. The mixture is usually poured into a mold and allowed to set, after which it is cut into wedges for serving. Curau is typically served warm or chilled, depending on preference.

Regional context places curau most strongly in the Northeast of Brazil, where it is a common offering at festas juninas and street markets. In some areas it is known as curau de milho verde, highlighting the use of fresh corn. Variants may include grated coconut or condensed milk for added richness, and some preparations incorporate spices or other flavorings.

Preparation commonly begins with removing kernels from the cob and grinding them, sometimes with a small amount of water, to extract a milky liquid. This liquid is strained to remove solids and then simmered with sugar, milk, and optional spices until it thickens. Some recipes fold in eggs to help set the custard, while others rely on the natural starch of the corn. The hot curau is poured into a dish or individual molds and cooled before slicing.

Serving and presentation often involve a light dusting of ground cinnamon, with nutmeg sometimes used as an additional topping. Curau can be enjoyed warm in cooler weather or served chilled as a dessert. Modern adaptations may use canned corn, condensed milk, or coconut milk for a creamier texture.

See also: canjica, pamonha, corn pudding.