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Peruvian Milk Pudding

Serves 4 to 6 Dessert vegetarian, Desserts

Peruvian Milk Pudding

Peruvian Milk Pudding is a beloved staple of home kitchens across Peru, where it's often prepared for family dinners and leisurely weekend gatherings. This version captures the essence of traditional home cooking, where ingredients are measured by intuition and the table is always set for sharing. It's a dish that feels like a warm embrace, capturing the simplicity and warmth of Peruvian hospitality.

The pudding is a creamy, velvety delight, with the richness of milk and a whisper of vanilla mingling with subtle sweetness. Its texture is smooth yet holds a gentle firmness, offering an indulgent experience with each spoonful. Best enjoyed slightly chilled, it brings a comforting end to any meal, inviting everyone to linger a little longer at the table.

Ingredients

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

Method

  1. Start by pouring 1 liter of milk into a medium-sized saucepan. Place the saucepan over low heat and gently warm the milk. This step ensures the milk is at the right temperature to dissolve the sugar and starch without forming lumps.
  2. Add 100 grams of sugar to the warmed milk, stirring constantly with a wooden spoon until the sugar is fully dissolved. The sugar will provide sweetness and help create a smooth texture in the pudding.
  3. In a small bowl, mix 40 grams of starch with a few tablespoons of the warm milk to form a smooth slurry. This step prevents the starch from clumping when added to the saucepan.
  4. Slowly pour the starch slurry into the saucepan with the milk and sugar, stirring continuously. Increase the heat to medium and cook the mixture, stirring constantly, until it thickens. You'll know it's ready when the mixture coats the back of your spoon and leaves a trail when you run your finger through it.
  5. Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla. The vanilla adds a fragrant aroma and enhances the flavor of the pudding.
  6. Pour the pudding mixture into individual serving dishes or a large serving bowl. Allow it to cool slightly at room temperature, then transfer to the refrigerator to chill. The pudding is set when it is firm to the touch and holds its shape.
  7. Before serving, you can optionally sprinkle a bit of sugar on top and use a kitchen torch to caramelize it for a crunchy topping. Serve the pudding chilled, allowing the creamy texture and sweet vanilla flavor to shine.
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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