One warm Brazilian corn pudding made from strained fresh sweet corn and milk, finished with cinnamon.
0.5 cupMilk
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1 tbspCondensed Milk
0.5 tspButter
90 gCorn
0.1 gCinnamon
To tasteSalt
Put the fresh raw corn kernels and all the milk in a narrow tall beaker. Blend with an immersion blender for 2 minutes until very smooth, keeping the blade submerged to avoid splashes.
Press the blended mixture firmly through a fine sieve into a small saucepan, scraping and pressing to extract all the milky liquid and starch. Discard only the coarse corn skins and fiber left in the sieve.
Stir all the sweetened condensed milk, butter and a tiny pinch of salt into the strained liquid. Cook over medium-low heat for 20-30 minutes, stirring constantly along the bottom, until thick, creamy and reduced to a pudding that coats the spoon. Keep at a gentle simmer and do not let it scorch or boil over.
Scrape the entire pudding into one small dessert cup and dust with all the ground cinnamon. Let stand for 5 minutes and serve warm. This cup is one portion; no extra cream, whole corn or other toppings are included.