Traditional Curau Sweet or Diet. II Options + Photo
Ingredients:
6 to 8 ears of green corn, very tender
1 liters of raw cow's milk, or long-life milk
1 cup of tea. of refined sugar, or
½ cup (tea) sweetener suitable for oven and stove
Other Ingredients:
1sache colorless gelatin without flavor
Moisturize with 5 tablespoons of water
Dissolve with a cup of cold water
Gelatin is optional, serves to stay firm and unmold
Tips:
If done in aluminum foil it becomes more difficult to unmold.
To de-form, place the molds in a shallow pan with a little hot water to loosen easily, or in the mouth of the stove quickly.
NOTICE:
Be careful when unmolding so as not to let water enter the cure.
Way of preparing:
Remove all the straw and hair from the corn cobs, wash well with a kitchen brush with plenty of running water.
The brush should only be of culinary use.
Put the spike upright on top of a kitchen board.
Remove the grains from the spike by cutting with a small knife, close to the cob and still scrape well to remove all the starch.
Put milk and corn in the blender. beat well, put ten minutes later straining into a thin, deep sieve.
Put the liquid in a large saucepan, add the sugar, bring to the fire until thick.
Stir the cured with a spoon of high handle, not to embark by always stirring in the form of eight and in the middle of the pan.
After ready put in a fluted form or in bowls, let cool before and take the refrigerator.
Do not butter, cinnamon another product that changes the natural taste of traditional pure curau.
Note:
If the curing is very watered, put 1 tablespoon of cornstarch, dissolved in half a cup of cold milk, mix well and put slowly in the saucepan of the curau, let the friend cook.
Pour into shape or into cups.
The fluted form slightly drips water, before use.
Pour the curau then, still hot, in the fluted form.
The bowls do not need to grease, however let cool slightly
The curau is not very sweet, however, if you prefer to put more sugar.
Avoid putting cinnamon in order not to taste the corn.
II Option
C u a c d e f
Ingredients:
6 ears of green corn, or
2 cans of drained green corn
1 tablespoon butter
1 can of condensed milk, or
3 cups of cow's milk
1 cup of sugar
Way of preparing:
Grate the ears of corn in a fine grater, or beat the liqidifier with milk
Strain into thin, deep sieve
Place the blender mixture in a pan, with condensed milk or sugar and butter
Bring to low heat, stirring constantly, until thickening, creamy
Place in individual bowls, or in a large high shape.
If you want you can powder cinnamon powder
Bring the refrigerator until it hardens
Note:
If using cinnamon powder, take away the taste of the corn
6 to 8 ears of green corn, very tender
1 liters of raw cow's milk, or long-life milk
1 cup of tea. of refined sugar, or
½ cup (tea) sweetener suitable for oven and stove
Other Ingredients:
1sache colorless gelatin without flavor
Moisturize with 5 tablespoons of water
Dissolve with a cup of cold water
Gelatin is optional, serves to stay firm and unmold
Tips:
If done in aluminum foil it becomes more difficult to unmold.
To de-form, place the molds in a shallow pan with a little hot water to loosen easily, or in the mouth of the stove quickly.
NOTICE:
Be careful when unmolding so as not to let water enter the cure.
Way of preparing:
Remove all the straw and hair from the corn cobs, wash well with a kitchen brush with plenty of running water.
The brush should only be of culinary use.
Put the spike upright on top of a kitchen board.
Remove the grains from the spike by cutting with a small knife, close to the cob and still scrape well to remove all the starch.
Put milk and corn in the blender. beat well, put ten minutes later straining into a thin, deep sieve.
Put the liquid in a large saucepan, add the sugar, bring to the fire until thick.
Stir the cured with a spoon of high handle, not to embark by always stirring in the form of eight and in the middle of the pan.
After ready put in a fluted form or in bowls, let cool before and take the refrigerator.
Do not butter, cinnamon another product that changes the natural taste of traditional pure curau.
Note:
If the curing is very watered, put 1 tablespoon of cornstarch, dissolved in half a cup of cold milk, mix well and put slowly in the saucepan of the curau, let the friend cook.
Pour into shape or into cups.
The fluted form slightly drips water, before use.
Pour the curau then, still hot, in the fluted form.
The bowls do not need to grease, however let cool slightly
The curau is not very sweet, however, if you prefer to put more sugar.
Avoid putting cinnamon in order not to taste the corn.
II Option
C u a c d e f
Ingredients:
6 ears of green corn, or
2 cans of drained green corn
1 tablespoon butter
1 can of condensed milk, or
3 cups of cow's milk
1 cup of sugar
Way of preparing:
Grate the ears of corn in a fine grater, or beat the liqidifier with milk
Strain into thin, deep sieve
Place the blender mixture in a pan, with condensed milk or sugar and butter
Bring to low heat, stirring constantly, until thickening, creamy
Place in individual bowls, or in a large high shape.
If you want you can powder cinnamon powder
Bring the refrigerator until it hardens
Note:
If using cinnamon powder, take away the taste of the corn
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