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Brazilian Canjica

Brazilian Canjica is a traditional Brazilian recipe for a classic dessert of white hominy in a water-based custard base flavoured with cinnamon. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Brazilian Canjica.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Dessert RecipesBrazil Recipes

Various versions of this recipe are known throughout the Portuguese-speaking world. This Brazilian version, made from milho verde is probably the most well known.. The dish can be considered rather like a rice pudding with an egg custard base, but made from white decorticated maize (hominy), known as milho verde (green maize) in Portuguese. Note that the recipe requires hominy that’s cooked until soft. You can use tinned or you can take dried hominy and cook until saft before using in this recipe

Ingredients:

6 eggs
500g sugar
1 cinnamon stick
1l hot (just off the boil) water
1 kg of cooked “green” maize (ie white hominy)
Ground cinnamon, to taste

Method:

Rinse the cooked hominy, then drain in a sieve, pressing down with the back of a spoon to squeeze out as much excess liquid as possible.

Transfer the drained hominy to a bowl then pour over the hot water and stir to combine.

Return the mixture to the fine-meshed sieve and allow to drain, squeezing the mixture well with the back of a spoon (reserve the liquid).

Combine the liquid drained from the hominy, sugar and cinnamon in a medium saucepan. Bring to a boil and cook for 3 minutes, until the sugar mixture just reaches the soft ball stage.

Take the pan off the heat and allow to cool until lukewarm then beat in the eggs before adding the hominy.

Place the pan over low heat and cook, stirring constantly, until the mixture thickens (but take care that the mixture does not boil, or the eggs will scramble).

Remove and discard the cinnamon stick then divide the mixture between six dessert bowls or serving cups.
Garnish with a little ground cinnamon and serve warm.