Corn and Coconut Milk Pudding
Canjica
Mamta Gupta
We had this pudding at a Brazilian forest camp, cooked in their small kitchen. It was delicious! The cook at the camp where we stayed, very kindly gave me an approximate recipe verbally. It is easy to make. Serves 6-8.
Ingredients
3-4 fresh corn cobs or a tin of unsalted corn kernels or creamed corn or frozen corn. White corn is better
225 ml. or 1 cup ‘full cream’ milk
100 ml. or approximately or 1/2 cup coconut milk.
A knob of butter, unsalted if possible
2 eggs. If you are vegetarian, use 2 level tablespoons of fine corn flour or tapioca (sabudana) flour instead
Sugar to taste
1/2 tsp. cinnamon powder (more to sprinkle on top, if you wish)
Instructions
If using fresh corn, remove kernels from corn; hold it upright on a chopping board with pointed end down. Slide a sharp knife from top to bottom along it?s entire length, on all sides, stripping the kernels off. Scrap every bit of corn off the cob.
Place in a blender with milk and blend lightly, until partly crushed. If using creamed corn, you don?t need to do this.
If you need smooth texture to your pudding, strain the corn through a sieve and remove husk/skins.
Add beaten eggs or corn flour, coconut milk and cinnamon powder. Mix well with a fork or whisk.
Place in a heavy bottomed pan with butter, bring to boil. Turn heat down and add sugar to your taste, 1/2 tbsp. at a time.
Keep stirring, until it thickens. It should have a kheer or porridge like consistency.
Pour into a serving dish or individual ramekin like dishes (katories).
Sprinkle a little cinnamon on top and leave to cool.
Serve chilled.
You can also cook it in a preheated oven at 300-325? F or 150-160?C, gas mark 3; pour the mixture into an oven proof dish and bake until it is set and its surface is beginning to turn brown. This should take approximately half an hour.
