Brigadeiro de espiga de milho / Receitas Ana Maria Braga

Ingredients 1 can of drained canned corn (170 g) 1 carton of heavy cream (200 g) 1 tablespoon of strained corn pulp 1 can of sweetened condensed milk (395 g) Oil for greasing Decoration ½ can of sweetened condensed milk (200 g) 1 strained egg yolk Green food coloring to taste Sugar for coating Preparation 1. In a blender, blend 1 can of drained canned corn with 1 carton of heavy cream for approximately 2 minutes or until a cream forms. 2. Strain into a saucepan and add 1 tablespoon of the corn pulp that remained in the strainer and 1 can of sweetened condensed milk. 3. Cook over high heat, stirring for approximately 15 minutes or until, when running a spoon across the bottom of the pan, the cream separates and does not come back together (rolling point). 4. Transfer to an oiled plate, cover with plastic wrap touching the surface of the candy, and let cool to room temperature. Decoration 1. In a saucepan, combine ½ can of sweetened condensed milk, 1 sifted egg yolk, and green food coloring to taste, and mix well. 2. Cook over high heat, stirring constantly, for 10 minutes. 3. Once cooled, transfer to a piping bag fitted with a leaf tip and set aside. Shaping 1. Using 20g portions of the brigadeiro mixture, shape into corn cobs. 2. Roll in sugar, remove excess, and place in #5 brigadeiro molds. 3. Using a toothpick, press each candy to create vertical and horizontal lines. 4. Using the piping bag, pipe leaves at the base of the corn cob and serve.