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Peruvian Milk Pudding 2

Serves 4 to 6 Dessert vegetarian, Desserts

Peruvian Milk Pudding 2

Peruvian Milk Pudding 2 is a cherished staple at home tables across Peru, where it is cooked with a keen sense for balance and a generous hand with ingredients. Unlike its more elaborate cousins, this version embraces simplicity, relying on intuition rather than strict measurements. The salt is judged by hand, and the table is set with a spirit of sharing. This home-cooked delight captures the essence of family meals, where the focus is on taste and comfort.

The pudding should offer a silky texture, with the subtle sweetness of sugar blending seamlessly with the creamy milk. A hint of vanilla rounds out the flavors, creating a comforting and familiar taste. The starch gives it a slight thickness, making each spoonful smooth and satisfying. It's a dessert that stands on its own, needing no embellishments or special occasion to be enjoyed.

Ingredients

  • 1 Lmilk
  • 100 gsugar
  • 40 gstarch
  • 1 tspvanilla

Method

  1. Start by preparing your ingredients. Measure 1 liter of milk and pour it into a medium-sized saucepan. Allow it to come to room temperature, which will help it heat evenly and prevent scorching. Meanwhile, measure 100 grams of sugar and 40 grams of starch, keeping them separate for now.
  2. Place the saucepan with the milk over medium heat. Stir occasionally with a wooden spoon to ensure it heats evenly. Once you see steam rising from the milk and small bubbles forming around the edges, it's ready for the next step.
  3. In a small bowl, combine the 40 grams of starch with a few tablespoons of the warm milk. Stir until you have a smooth paste without lumps. This step ensures the starch will incorporate smoothly into the milk without clumping.
  4. Gradually add the starch mixture back into the saucepan with the warm milk, stirring constantly. Continue to cook over medium heat, stirring gently but consistently. You’ll know it’s ready when the mixture thickens to a custard-like consistency and coats the back of a spoon.
  5. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla. This will add a rich aroma and enhance the flavor of the pudding. Make sure the vanilla is evenly distributed throughout the mixture.
  6. Pour the pudding into a serving dish or individual ramekins. Allow it to cool at room temperature until a skin forms on the surface, indicating the pudding is setting. Then, transfer it to the refrigerator to chill completely, which will take a few hours.
  7. Once the pudding is fully chilled and set, sprinkle a light dusting of sugar on top. This adds a touch of sweetness and a slight crunch. Serve the pudding cold, allowing its creamy texture and delicate flavor to shine as you share it with family and friends.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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