Take a deep breath, once again. Have you calmed down yet? Yes it is Corn Brigadeiro. And no, there’s no chocolate. But I’ll call it brigadeiro anyway and that’s fine! Keep calm, the candy is totally worth it.
The first time I saw the recipe it was almost love at first sight, but I had to wait for an opportunity to make it. The origin is thanks to Akemi from Sin of Gluttony, is one of the preparations for a cupcake.
And since it’s June, the season for June treats is open! Quentão, tamale, pumpkin jam… just good food, right?
I really like corn, but for some random reason I prefer it as an ingredient in pure. Curau, cream, ice cream and so on. So, getting married as a brigadier is almost a certainty. It can be used as a topping too, it has the creaminess for that!
The sieving step to remove the pomace is to make the texture very smooth, if you want something more rustic feel free. Personally, I prefer it without. The preparation is no mystery, just like the traditional one. But as it contains cornstarch, it thickens quickly, quickly!
Creamy Green Corn Brigadeiro
Makes: 400 g
1 cup: 250mL | 1 tablespoon: 15mL.
- Blend milk and corn in a blender until thick and smooth, about 4-5 minutes.
- Sift all the creamed corn, squeezing the pomace well. Reserve the sifted cream.
- Add condensed milk, cream and strained cream corn to the pan.
- Cook until slightly thickened, about ~10 minutes.
- Distribute into portions and sprinkle with cinnamon (optional)
- Adapted: Sin of Gluttony
- Corn: it was actually from a can, but it was steamed and without brine.
- Pasteurized cream: can be replaced with unsalted butter (20g) and boxed cream (30g, 20% fat).
- Tempo: the longer it cooks, the more consistent it will be once cold. I haven’t tested it to the point where it curls, but it should be possible.
- Bagasse: can be used in cake, bread, soup. It does not need to be discarded.
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