Desserts That Look Hard · Brazilian
Canjica
A sweet, creamy corn porridge finished with cinnamon and cloves. I like serving this warm on cooler evenings.
Why This Works
The natural starch released by the white corn provides a foundational body that is significantly enhanced by the addition of heavy cream and coconut milk. This specific emulsion creates a decadent, velvety texture that balances the aromatic warmth of whole spices and the sweetness of the condensed milk, resulting in a refined take on a classic Brazilian comfort dish.
The Upgrade
Add a splash of bourbon or cachaça during the final simmering stages for a mature, complex depth.
Chef's Secret
Michelin TechniqueDon't discard the cinnamon stick until right before serving; letting it steep longer maximizes the spicy aroma.
Ingredients
Total time including resting: 45 min
Directions
Cook the canjica corn in a pressure cooker with water until tender.
20 minDrain the corn and transfer to a large pot with the whole milk, cinnamon stick, and cloves.
10 minStir in the coconut milk, sweetened condensed milk, and heavy cream until fully incorporated.
5 minSimmer the mixture over medium heat, stirring frequently to prevent scorching at the base of the pot.
10 minRemove the cinnamon and cloves, then ladle the thickened pudding into bowls and top with crushed peanuts.
Wine Pairing
Late Harvest Riesling
White Wine
The BottleDr. Loosen Erdener Treppchen Riesling Beerenauslese
The concentrated sweetness and spice notes of cinnamon and clove demand a wine with matching sugar levels and zesty acidity. This pairing highlights the porridge's warmth while the high acidity keeps the finish from feeling cloying.
Nutrition per Serving
450
calories
8g
protein
75g
carbs
12g
fat
Member Reviews
How did it turn out?
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Really enjoyed this. I'd add a touch more acid next time, but very solid.
Genuinely can't believe how easy this was for how good it tasted.