Description
This Peruvian Purple Corn Cream Pudding, known as Mazamorra Morada, is a creamy, sweet dessert made from purple corn kernels simmered to extract vibrant color and flavor. Combined with sugar, vanilla, and milk, and thickened with cornstarch, it offers a luscious, comforting treat with a unique taste and beautiful hue. Perfectly chilled and garnished with cinnamon and fresh berries, it is a delightful way to experience traditional Peruvian flavors.
Ingredients
Scale
Main Ingredients
- 2 cups purple corn kernels (fresh or frozen)
- 4 cups water
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup cornstarch
- 1 cup whole milk
- 1/2 cup whipping cream
For Garnish
- Cinnamon stick (for decoration)
- Fresh berries (optional, for topping)
Instructions
- Boil the Purple Corn: Place the purple corn kernels in a medium-sized pot and cover them with 4 cups of water. Bring to a rolling boil over medium heat.
- Simmer the Corn: Reduce the heat to low and let the corn simmer for about 30 minutes until the kernels are soft and tender, releasing their rich color and flavor.
- Strain the Corn Liquid: Remove the pot from heat and let it cool slightly. Strain the mixture through a fine sieve, reserving the liquid and discarding the solid corn kernels.
- Prepare the Sweetened Base: Pour the reserved corn liquid into a separate saucepan. Add granulated sugar, vanilla extract, and sea salt, then heat over medium heat, stirring occasionally until the sugar dissolves completely.
- Make the Cornstarch Slurry: In a small bowl, mix the cornstarch with a small amount of milk from the 1 cup to form a smooth paste without lumps.
- Thicken the Pudding: Once the corn liquid is warm, slowly whisk in the cornstarch slurry, stirring continuously to avoid lumps. Continue stirring for 5 to 7 minutes until the pudding thickens to a creamy consistency.
- Add Milk and Cream: Remove the saucepan from heat and stir in the remaining milk and whipping cream until fully combined.
- Cool the Pudding: Pour the pudding into individual serving bowls and allow it to cool to room temperature.
- Chill: Refrigerate the pudding for at least 2 hours to allow it to firm up and develop flavors.
- Garnish and Serve: Before serving, add a cinnamon stick to each bowl for decoration and optionally top with fresh berries for a burst of freshness.
Notes
- Using frozen purple corn kernels is a convenient alternative if fresh corn is not available.
- Stir continuously when adding the cornstarch mixture to prevent lumps and ensure smooth pudding.
- Adjust the sugar quantity to taste if a less sweet dessert is preferred.
- Fresh berries add a lovely contrast and a touch of tartness, but can be omitted.
- This pudding is best served chilled for optimal texture and flavor.
