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Loading...A silky baked custard from the heart of Brazil, this creamy corn pudding transforms sweet fresh corn into a delicate dessert scented with cinnamon. Topped with a dusting of cinnamon sugar, it captures the simple countryside flavors that make this dish a beloved favorite across Brazilian tables.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings6
Yield6 ramekins
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 11 gFat
- 5 gSaturated Fat
- 63 gCarbs
- 2 gFiber
- 49 gSugar
- 9 gProtein
- 185 mgSodium
- 340 mgPotassium
- 210 mgCalcium
- 1.1 mgIron
- 6 mgVitamin C
- 190 mcgVitamin A
Ingredients
For the corn custard
- 4 cups fresh corn kernels (from about 5 medium ears)
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 3 tablespoons cornstarch
- 3 large egg yolks
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
For the cinnamon topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350°F (175°C). Butter six 6-ounce ramekins and arrange them in a large baking dish.
- In a blender, combine the fresh corn kernels and whole milk; blend on high until completely smooth, about 2 minutes. Strain through a fine-mesh sieve, pressing firmly to extract roughly 3 cups of corn-milk liquid.
- In a heavy saucepan over medium heat, whisk together the strained corn liquid, sweetened condensed milk, and cornstarch until smooth. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8 minutes.
- Remove the saucepan from the heat. Whisk in the egg yolks one at a time, then stir in the melted butter, vanilla, and salt until fully incorporated.
- Divide the warm custard evenly among the prepared ramekins. Place the baking dish on the center oven rack and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 30 to 35 minutes, until the puddings are set around the edges but still have a slight jiggle in the center.
- Carefully remove the baking dish from the oven, lift out the ramekins, and let cool to room temperature. Cover and refrigerate for at least 2 hours until thoroughly chilled.
- Just before serving, stir the sugar and cinnamon together in a small bowl and sprinkle a generous pinch over the top of each chilled pudding.
Cook’s Notes
- Use the freshest sweet corn available; its natural sugars are the heart of this dessert and cannot be replicated with canned or frozen.
- For an ultra-silky texture, strain the blended corn-milk mixture a second time through cheesecloth.
- The water bath is essential: it cooks the custards gently and prevents the tops from cracking.
- For a slightly tropical note, swap half the milk for full-fat coconut milk and skip the cinnamon sugar in favor of toasted coconut flakes.
- Serve well chilled, straight from the refrigerator, for the most authentic Brazilian presentation.
