👨‍🍳 조리법

1. 1

   Prepare the corn: Carefully cut the kernels off the 6 ears of fresh corn. Aim to get as close to the cob as possible without cutting into the cob itself.

   ⏱️ 10 minutes
2. 2

   Blend the corn and milk: In a blender, combine the fresh corn kernels with 500 ml of whole milk. Blend on high speed until the mixture is as smooth as possible, about 2-3 minutes. You want to break down the corn kernels thoroughly.

   ⏱️ 3 minutes
3. 3

   Strain the mixture: Pour the blended corn and milk mixture through a fine-mesh sieve set over a large bowl or pot. Use a spoon or spatula to press down on the solids, extracting as much liquid as possible. Discard the remaining pulp. This step ensures a smooth pudding texture.

   ⏱️ 5 minutes
4. 4

   Cook the curau: Transfer the strained liquid to a heavy-bottomed saucepan. Add the granulated sugar and unsalted butter. Place the saucepan over medium heat.

   ⏱️ 2 minutes
5. 5

   Thicken the pudding: Stir the mixture constantly with a whisk or wooden spoon. Bring it to a gentle simmer, then reduce the heat to medium-low. Continue to cook, stirring frequently, until the mixture thickens considerably. It should coat the back of a spoon and hold its shape for a few seconds when you draw a line through it with your finger. This process typically takes about 20-25 minutes. Be patient and keep stirring to prevent scorching.

   ⏱️ 25 minutes
6. 6

   Serve: Once thickened, remove from heat. You can serve the curau warm immediately, or pour it into individual serving dishes or a larger bowl. Allow it to cool slightly before chilling in the refrigerator for at least 2 hours, or until firm and cold. The texture will continue to set as it cools.

   ⏱️ 5 minutes
7. 7

   Garnish: Before serving, generously dust the top of the curau with ground cinnamon.

   ⏱️ 1 minute