"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, February 8, 2010

Peruvian Brown Sugar Pudding

Estimated Times:
Preparation - 15 min | Cooking - 30 min | Cooling Time - 2 hrs refrigerating | Yields - 6 to 8 servings

Piura, a northern region of Peru known for its ceramics and delicate gold work, is also famous for this sweet, caramel-flavored pudding. It is traditionally made with goat's milk, rice flour, and chancaca, which is molasses made from solid sugar cane. The key to success on this recipe is stirring it constantly!


3/4 cup cornstarch
1/2 teaspoon baking soda
1 cup water
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
1 1/2 cups firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 cup ground walnuts
Walnut halves (optional)

PLACE cornstarch and baking soda in large, heavy-duty saucepan. Add evaporated milk and water. Stir with wire whisk until dissolved. Add brown sugar. Cook over medium-low heat, stirring constantly with wire whisk and/or, heat-resistant rubber spatula, until sugar melts and thick, smooth consistency is reached, approximately 30 minutes. You will see bottom when spoon is drawn across the bottom of pan. Stir in vanilla extract and nuts until blended.

POUR into dessert dishes. Refrigerate for at least 2 hours. Top each dessert with walnut half, if desired.

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