Cural de Corte da Roça

Indulge in the rustic charm of Brazilian countryside cooking with Cural de Corte da Roça, a delectable corn-based dessert. Crafted with simplicity, this pudding highlights the fresh flavors of corn, producing a firm, sliceable treat that’s perfect for any occasion. With just a few ingredients, you’ll whisk yourself away to the heart of Brazil with each bite.

Ingredients

🌽 7 ears of fresh corn - Plump and golden
🥛 1 liter of milk - Measured in a Marinex measuring cup
🍬 2 cups of white granulated sugar
🍂 Ground cinnamon - To taste, for optional garnish

Instructions

1- Prepare the corn:

• Remove the husks and silk from the 7 ears of fresh corn. Trim the ends of the cobs for clean cutting.

2- Extract the kernels:

• Use a chef's knife to carefully cut the corn kernels off the cob, slicing close to the cob to minimize waste. Scrape any leftover corn from the cob.

3- Blend the mixture:

• Add all the corn kernels to a blender. Pour in 1 liter of milk. Blend until completely smooth.

4- Strain the mixture:

• Position a sieve over a large pot or pan. Pour the blended corn and milk mixture through the sieve. Use a spoon to press the pulp, extracting all possible liquid. Discard the leftover fibrous pulp.

5- Sweeten the blend:

• Stir 2 cups of sugar into the strained corn milk mixture using a silicone spatula.

6- Traditional tip for cooking:

• (Optional) Rub a thin layer of dish soap on the pan's outside bottom; this helps prevent staining on a wood-fired stove.

7- Cook the cural:

• Position the pot on medium-high heat (preferably on a wood-fired stove). Regularly stir with the spatula to prevent sticking and promote even cooking.

8- Thicken to perfection:

• Continue stirring until the mixture achieves a thick consistency, similar to that of brigadeiro. It should pull away from the pan easily, with surface bubbles signaling its readiness. Expect about 10-12 minutes of cooking.

9- Cool it down:

• Remove from heat. Transfer the hot mixture to a glass serving dish, allowing it to cool at room temperature before chilling in the refrigerator until it sets firm enough for slicing.

10- Garnish and serve:
- Once chilled and firm, optionally dust with ground cinnamon before slicing and serving.

Prep Time: 15-20 minutes
Cook Time: 10-12 minutes
Total Time: Approximately 4 hours (including resting time)
Servings: Not specified
Equipment: Blender (with a red base), Marinex measuring cup, Wooden cutting board, Chef's knife (white handle), Sieve/Strainer (red plastic rim, metal mesh), Large aluminum pan with two handles, Silicone spatula with wooden handle, Wood-fired stove (fogão a lenha), Glass oval serving dish, Kitchen towel

Cooking Tips

• Use Fresh Corn: Prioritize fresh, plump corn for authentic taste and improved texture.
• Avoid Pre-ground: Pre-ground corn or canned corn may not provide the necessary texture.
• Consistent Stirring: To avoid sticking, stir continuously once the heat is applied.
• Check Thickness: Ensure the mixture has a spreadable, fudge-like thickness before removing from heat.

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Cural de Corte da Roça