10 Easy Peruvian Dessert Recipes That Come Together Fast

Exploring Peruvian desserts is like discovering a treasure trove of flavors. These recipes are not only simple and quick to make but also bring the vibrant essence of Peru to your kitchen. From crispy picarones to the comforting arroz con leche, there’s a delightful variety that will satisfy your sweet tooth. If you’re looking to whip up some indulgent treats without spending hours in the kitchen, you’re in for a delicious surprise. Each dessert is a little piece of Peru that you can easily recreate at home.

Picarones

Picarones are a delightful Peruvian dessert that combines the unique flavors of sweet potatoes and pumpkin, creating a delicious doughnut-like treat. Traditionally enjoyed during the festivities of the Day of the Dead and other celebrations, these fluffy rings are deep-fried to golden perfection and then drizzled with a luscious syrup made from chancaca, a type of raw cane sugar. Their combination of sweetness and spice makes them a beloved dessert that captures the essence of Peruvian cuisine.

To make picarones, you’ll need to prepare both the dough and the syrup. While the dough requires a few simple ingredients, the key to achieving the perfect texture lies in the careful mixing and frying process. The syrup, flavored with cinnamon and clove, adds an aromatic sweetness that complements the warm doughnuts beautifully. Gather your ingredients and follow the steps below to create this traditional Peruvian treat for a serving size of 4-6 people.

Ingredients:

• 1 cup sweet potato, cooked and mashed
• 1 cup pumpkin, cooked and mashed
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup warm water
• Oil for frying

For the syrup:

• 1 cup chancaca (or brown sugar)
• 1 cup water
• 1 cinnamon stick
• 2-3 cloves
• Zest of 1 orange

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the mashed sweet potato, mashed pumpkin, sugar, salt, and spices (cinnamon and nutmeg). Mix well until all ingredients are fully incorporated.
2. Activate the Yeast: In a separate small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes frothy. This indicates that the yeast is active and ready to be used.
3. Combine Ingredients: Gradually add the yeast mixture to the sweet potato and pumpkin mixture. Slowly incorporate the all-purpose flour, mixing until you have a smooth, slightly sticky dough. Avoid overmixing to guarantee the picarones remain light and fluffy.
4. Let the Dough Rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
5. Prepare the Syrup: While the dough is rising, combine the chancaca, water, cinnamon stick, cloves, and orange zest in a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for about 10-15 minutes until the syrup thickens slightly. Remove from heat and strain to discard the spices.
6. Shape the Picarones: Once the dough has risen, heat oil in a deep frying pan over medium-high heat. With wet hands, take a portion of the dough and form it into a ring shape, making a hole in the center. Repeat with the remaining dough.
7. Fry the Picarones: Carefully place the formed picarones into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown. Remove and drain on paper towels.
8. Serve with Syrup: Serve the hot picarones drizzled with the prepared syrup. Enjoy them warm for the best flavor and texture.

Extra Tips:

When making picarones, it’s important to verify the oil temperature is just right—too hot will burn them, while too cool will make them greasy. Use a thermometer to maintain an oil temperature of about 350°F (175°C).

Additionally, if you don’t have sweet potatoes or pumpkin, you can experiment with other types of squash, but the traditional flavors will shine best with these ingredients. If you want to prepare the dough in advance, you can refrigerate it after it has risen and fry it when you’re ready to serve.

Enjoy your homemade picarones as a delicious taste of Peru!

Alfajores

Alfajores are a beloved Peruvian dessert that beautifully showcases the country’s rich culinary heritage. These delightful cookies are made from two delicate, crumbly layers that are typically filled with a luscious layer of dulce de leche, and they’re often rolled in shredded coconut or dusted with powdered sugar. The combination of textures and flavors makes alfajores a perfect treat for any occasion, whether it’s a family gathering, a holiday celebration, or simply a sweet indulgence after dinner.

The history of alfajores dates back to Spain, but they’ve evolved in Peru to incorporate local ingredients and unique flavors. The cookies are light and buttery, making them an irresistible snack with a cup of coffee or tea. As you prepare to make alfajores, you’ll find that the process is both simple and rewarding, yielding a batch of cookies that are sure to impress friends and family.

Ingredients (serves 4-6 people)

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• A pinch of salt
• 1 cup dulce de leche
• Shredded coconut or powdered sugar for rolling/dusting (optional)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This process incorporates air into the mixture, guaranteeing your cookies will be tender and soft. Add the egg yolks and vanilla extract, mixing until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing gently until just combined. The dough will be soft and slightly sticky, which is ideal for alfajores.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out later and guaranteeing that the cookies maintain their shape while baking.
4. Roll and Cut the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out the cookies. Place them on a baking sheet lined with parchment paper, leaving space between each cookie.
5. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake them, as they should remain pale in color. Once baked, remove them from the oven and let them cool completely on a wire rack.
6. Assemble the Alfajores: Once the cookies are cool, spread a generous amount of dulce de leche on the flat side of one cookie, then top it with another cookie, pressing gently to adhere. If desired, roll the edges in shredded coconut or dust with powdered sugar for an extra touch.

Extra Tips

When making alfajores, verify your butter is at room temperature for peak creaming with the sugar. If you want to take your alfajores to the next level, consider adding a hint of lemon or orange zest to the dough for a burst of citrus flavor.

Additionally, you can experiment with different fillings, such as chocolate ganache or fruit preserves, to give a twist to the classic recipe. Store the assembled cookies in an airtight container to keep them fresh, and enjoy them within a few days for the best taste and texture!

Arroz Con Leche

Arroz Con Leche, or rice with milk, is a beloved Peruvian dessert that brings together the comforting flavors of rice, milk, sugar, and spices. This creamy dish is often enjoyed warm but can also be served chilled, making it a versatile treat for any occasion. The combination of cinnamon and vanilla adds warmth and depth to this delightful dessert, ensuring that each bite is a comforting experience reminiscent of childhood.

The preparation of Arroz Con Leche is relatively simple, making it an excellent choice for both novice cooks and seasoned chefs. With just a few basic ingredients, you can create a dish that’s sure to impress family and friends alike. The key is to allow the rice to absorb the flavors of the milk and spices slowly, resulting in a rich and creamy texture that’s simply irresistible.

Ingredients (Serves 4-6):

• 1 cup of long-grain rice
• 4 cups of whole milk
• 1 cup of water
• 1 cup of sugar
• 1 cinnamon stick
• 1 teaspoon of vanilla extract
• A pinch of salt
• Ground cinnamon (for garnish)

Cooking Instructions:

1. Rinse the Rice: Begin by rinsing the long-grain rice under cold water. This step removes excess starch, which helps to keep the rice from becoming gummy as it cooks. Rinse until the water runs clear, then drain well.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice and 1 cup of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed.
3. Add the Milk and Ingredients: Once the rice is cooked, add the 4 cups of whole milk, 1 cup of sugar, the cinnamon stick, and a pinch of salt to the saucepan. Stir to combine all ingredients well.
4. Simmer: Increase the heat to medium and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30-40 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The mixture should thicken as the rice absorbs the milk.
5. Add Vanilla: When the rice pudding has reached your desired consistency, remove it from the heat. Stir in 1 teaspoon of vanilla extract for added flavor.
6. Serve: Remove the cinnamon stick and ladle the Arroz Con Leche into serving bowls or dessert cups. You can serve it warm or refrigerate it to serve chilled later.
7. Garnish: Before serving, sprinkle ground cinnamon on top of each serving for a decorative touch and extra flavor.

Extra Tips:

For an even richer flavor, you can substitute part of the whole milk with coconut milk or evaporated milk. Additionally, consider adding raisins or other dried fruits to the mixture while it simmers for a delightful twist.

If you prefer a sweeter dessert, feel free to adjust the sugar to your taste. Remember, the key to a perfect Arroz Con Leche is patience – allow it to simmer gently so that the flavors meld beautifully!

Suspiro a La Limeña

Suspiro a La Limeña is a traditional Peruvian dessert that embodies the rich culinary heritage of Lima. This sweet treat is a delightful combination of creamy dulce de leche (or manjar blanco) and airy meringue, creating a dessert that melts in your mouth. The name translates to “sigh of a Limeña,” reflecting the lightness and delicacy of this dish, which is certain to leave you feeling content and satisfied.

It’s often served chilled, making it a revitalizing choice for warm weather or as a sweet ending to any meal.

To prepare this dessert, you’ll need a few simple ingredients that are staples in Peruvian cuisine. The main components are the rich dulce de leche, which can be homemade or store-bought, and the fluffy meringue that gives the dish its signature texture. A sprinkle of cinnamon on top adds a hint of warmth and aroma, making Suspiro a La Limeña not just a feast for the palate, but also for the senses.

Whether you’re looking to impress guests or simply indulge in a classic Peruvian treat, this recipe will guide you through the process.

Ingredients (Serves 4-6)

• 1 cup dulce de leche (manjar blanco)
• 1 cup whole milk
• 4 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• Ground cinnamon (for garnish)

Cooking Instructions

1. Prepare the Dulce de Leche Mixture: In a medium saucepan, combine the whole milk and the dulce de leche over low heat. Stir continuously until the mixture is smooth and well combined.

In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add this yolk mixture to the warm dulce de leche mixture, stirring constantly to prevent the yolks from scrambling. Cook over low heat until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Pour the mixture into dessert cups and allow it to cool to room temperature.

2. Make the Meringue: In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until they become frothy. Add the cream of tartar and increase the speed to high. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape well.

3. Assemble the Dessert: Once the dulce de leche mixture has completely cooled, spoon or pipe the meringue on top of each cup. Use a spatula or a piping bag to create decorative peaks with the meringue.

4. Chill the Dessert: Refrigerate the assembled Suspiro a La Limeña for at least 2 hours, or until the meringue is set and the dessert is chilled.

5. Garnish and Serve: Before serving, sprinkle a light dusting of ground cinnamon over the meringue for an aromatic finish. Serve chilled and enjoy the delightful contrast of flavors and textures.

Extra Tips

When making Suspiro a La Limeña, it’s essential to verify that your mixing bowls and utensils are completely clean and free of grease when whipping the egg whites. Any fat can inhibit the meringue from reaching its full volume.

Additionally, you can experiment with flavors by adding a splash of brandy or rum to the dulce de leche mixture for an adult twist. Finally, if you prefer a more pronounced cinnamon flavor, consider infusing the milk with cinnamon sticks while warming it, then straining it before adding the dulce de leche.

Enjoy this luscious Peruvian dessert!

Mazamorra Morada

Mazamorra Morada is a traditional Peruvian dessert that’s rich in flavors and history. This delightful pudding is made primarily from purple corn, which gives it a vibrant color and a unique taste. Often served during festivals and special occasions, it embodies the essence of Peruvian culture and is a perfect treat for anyone looking to explore the diverse culinary landscape of Peru.

Its sweet and slightly spiced flavor profile is enhanced by the addition of fruits and spices, making it a comforting dessert that can be enjoyed by all.

Preparing Mazamorra Morada is a straightforward process that allows you to immerse yourself in the delightful aromas of cinnamon and clove. As you cook the purple corn, it releases its natural sweetness and color, creating a beautiful base for this dish.

After the mixture has thickened, it’s commonly garnished with fresh fruits, adding a rejuvenating touch to the creamy pudding. Whether you’re serving it for a special occasion or simply as a sweet treat, Mazamorra Morada is sure to impress.

Ingredients (Serves 4-6):

• 1 cup purple corn (dried)
• 6 cups water
• 1 cinnamon stick
• 4 cloves
• 1 cup sugar (adjust to taste)
• 1 tablespoon cornstarch
• 1/4 cup water (for cornstarch mixture)
• 1/2 cup diced pineapple
• 1/2 cup diced apple
• 1/2 cup diced quince or pear
• 1/2 cup raisins
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Purple Corn: In a large pot, combine the purple corn, 6 cups of water, the cinnamon stick, and the cloves. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes. This step allows the purple corn to release its color and flavor into the liquid.
2. Strain the Mixture: After simmering, strain the liquid through a fine mesh sieve into another pot, discarding the corn and spices. You should have a vibrant purple liquid. This liquid is the base of your Mazamorra Morada and will provide its distinctive flavor.
3. Thicken the Mixture: In a small bowl, dissolve the cornstarch in 1/4 cup of water. Slowly pour this cornstarch mixture into the purple liquid while stirring continuously. Place the pot back on the heat and cook for about 10-15 minutes, stirring constantly, until it thickens to a pudding-like consistency.
4. Sweeten the Pudding: Once thickened, add the sugar to the pot, stir well, and let it cook for another 5 minutes. Taste the mixture and adjust the sweetness according to your preference.
5. Add Fruits and Finish: Remove the pot from the heat and stir in the diced pineapple, apple, quince or pear, and raisins. Add the lemon juice to enhance the flavors. Mix everything well and allow it to cool slightly.
6. Serve: Pour the Mazamorra Morada into individual serving bowls or a large dish. Let it cool to room temperature before refrigerating for a couple of hours to set. Serve chilled, garnished with additional fruits if desired.

Extra Tips:

For an extra layer of flavor, feel free to experiment with adding other fruits such as strawberries or bananas when serving.

You can also adjust the consistency of the Mazamorra Morada by adding more or less cornstarch, depending on your preference. If you want a more intense flavor, consider adding a splash of red wine or pisco while cooking.

Turrón De Doña Pepa

Turrón De Doña Pepa is a traditional Peruvian dessert that holds a special place in the hearts of many, especially during the celebrations of the Lord of Miracles. This delightful treat is known for its vibrant colors, rich flavors, and intricate layers. Made with anise-flavored dough, it’s layered and topped with a sweet syrup, usually adorned with colorful sprinkles. This dessert not only pleases the palate but also adds a festive touch to any gathering or celebration.

The dish has a fascinating history that dates back to the colonial era in Peru, where it was said to be created by a woman named Doña Pepa, who sought to create a sweet treat to honor the Lord of Miracles. The dessert is characterized by its unique flavor profile, combining the warm notes of anise and cinnamon with the sweetness of syrup.

Preparing Turrón De Doña Pepa may seem challenging, but with the right ingredients and steps, you can create this delicious dessert in your own home.

Ingredients (Serves 4-6 People)

• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon anise extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup honey
• 1 cup sugar
• 1/2 cup water
• Colorful sprinkles for decoration

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Then stir in the anise extract.
2. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, ground cinnamon, and salt. Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms.
3. Shape the Dough: Divide the dough into equal portions. Roll each portion into a log about 1 inch thick. Place the logs on a parchment-lined baking sheet, making sure to leave some space between them as they’ll expand while baking.
4. Bake the Logs: Preheat your oven to 350°F (175°C). Bake the dough logs for about 15-20 minutes or until they’re lightly golden. Remove from the oven and let them cool on a wire rack.
5. Prepare the Syrup: In a medium saucepan, combine honey, sugar, and water. Bring to a boil over medium heat, then reduce the heat and let simmer for about 10 minutes until it thickens slightly. Remove from heat and let cool.
6. Assemble the Turrón: Once the logs have cooled, slice them into 1/2 inch pieces. Layer the slices on a serving platter, pouring the syrup over each layer as you stack them.
7. Decorate: After assembling, generously sprinkle colorful sprinkles on top of the entire Turrón to make it festive and appealing.

Extra Tips

When making Turrón De Doña Pepa, be sure to let the syrup cool slightly before pouring it over the layers, as this will help it to set better. Additionally, feel free to customize the decoration with different sprinkles or nuts based on your preferences.

Finally, this dessert can be made a day ahead of time to allow the flavors to meld, making it an excellent choice for parties or holiday gatherings. Enjoy this sweet slice of Peruvian tradition!

Chocotejas

Chocotejas are a beloved Peruvian treat that combines the luscious taste of chocolate with a delightful filling, typically made from dulce de leche and nuts. Originating from the city of Ica, these sweet bites are adored not only for their flavor but also for their charming presentation.

Chocotejas are perfect for celebrations, gatherings, or simply as a sweet indulgence to enjoy with family and friends. The contrast of rich chocolate against the sweet, creamy filling creates a mouthwatering experience that’s hard to resist.

Making chocotejas at home can be a fun and rewarding project. While the process may seem intricate, with a bit of patience and attention to detail, you can create these delicious treats that rival any store-bought version.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through each step, guaranteeing that your chocotejas turn out perfectly. So, gather your ingredients and get ready to impress with this delightful Peruvian dessert!

Ingredients (Serves 4-6)

• 1 cup dulce de leche
• 1/2 cup crushed nuts (such as walnuts, almonds, or pecans)
• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil (optional, for thinning chocolate)
• 1/4 teaspoon sea salt (optional, for added flavor)
• 1/4 cup cocoa powder (for dusting)

Cooking Instructions

1. Prepare the Filling: In a mixing bowl, combine the dulce de leche and the crushed nuts. Mix well until the nuts are evenly distributed throughout the dulce de leche. This filling will provide a rich and nutty flavor to your chocotejas.
2. Shape the Filling: Using your hands, take about a tablespoon of the dulce de leche mixture and shape it into small balls or discs. Place them on a parchment-lined baking sheet to cool and firm up in the refrigerator for about 30 minutes.
3. Melt the Chocolate: In a heatproof bowl, combine the semi-sweet chocolate chips and the coconut oil (if using). Melt the mixture using a double boiler method or in the microwave in 30-second intervals, stirring in between until smooth and fully melted.
4. Coat the Filling: Once the filling has chilled and is firm, dip each piece into the melted chocolate, guaranteeing they’re completely coated. Use a fork to lift them out, allowing any excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
5. Chill to Set: Once all chocotejas are coated in chocolate, place the baking sheet back in the refrigerator for about 30-45 minutes to allow the chocolate to harden completely.
6. Dust with Cocoa Powder: After the chocolate has set, dust the chocotejas with cocoa powder for an elegant finish. This step is optional but adds a nice visual contrast and enhances the chocolate flavor.
7. Serve and Enjoy: Once ready, remove the chocotejas from the refrigerator and serve them at room temperature. These treats can be stored in an airtight container in the refrigerator for up to a week.

Extra Tips

When making chocotejas, feel free to experiment with different types of fillings, such as adding dried fruits or flavored extracts to the dulce de leche for a unique twist.

Also, verify that your chocolate is tempered properly for a glossy finish and snap when bitten. If you prefer a less sweet option, use dark chocolate instead of semi-sweet.

Ultimately, don’t rush the chilling process; allowing the chocotejas to cool properly will help them hold their shape and texture. Enjoy the delightful process of making these Peruvian sweets!

Tejas De Coco

Tejas de Coco are a delightful Peruvian dessert that beautifully encapsulates the tropical flavors of coconut and the richness of dulce de leche. These sweet treats consist of a thin layer of coconut dough wrapped around a luscious filling, often made with creamy caramel or dulce de leche.

Originating from the coastal regions of Peru, these confections are popular during festive occasions and celebrations, but they can also be enjoyed any time you have a craving for something sweet.

Making Tejas de Coco isn’t only a rewarding process but also a great way to share a piece of Peruvian culture with friends and family. The combination of the chewy coconut exterior and the sweet filling creates a harmonious balance of flavors and textures.

Whether you’re hosting a gathering or simply indulging your sweet tooth, Tejas de Coco will surely impress everyone who tastes them.

Ingredients (serving size: 4-6 people)

• 2 cups grated fresh coconut
• 1 cup sugar
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup dulce de leche (store-bought or homemade)
• 1/2 cup all-purpose flour (optional for texture)

Cooking Instructions

1. Prepare the Coconut Mixture: In a large bowl, combine the grated coconut, sugar, milk, melted butter, vanilla extract, and salt. Mix thoroughly until the ingredients are well combined and form a cohesive mixture.

If you want a firmer texture, you can add the optional all-purpose flour gradually until you achieve the desired consistency.

2. Shape the Tejas: Take a small amount of the coconut mixture (about the size of a golf ball) and flatten it in your palm to create a disc shape. Place a teaspoon of dulce de leche in the center of the disc, then fold the edges of the coconut mixture over the filling to enclose it completely.

Gently shape it into an oval or rectangular form. Repeat this process until you have shaped all the Tejas.

3. Bake the Tejas: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the shaped Tejas on the sheet, leaving some space between each one.

Bake in the preheated oven for about 20-25 minutes or until the edges are lightly golden. Keep an eye on them to prevent over-baking.

4. Cool and Serve: Once baked, remove the Tejas from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, you can enjoy them right away or store them in an airtight container for later.

Extra Tips

When making Tejas de Coco, it’s crucial to use fresh coconut for the best flavor and texture. If fresh coconut is unavailable, unsweetened dried coconut can be used but may alter the texture slightly.

Make sure to keep an eye on the baking time, as the cooking duration may vary depending on your oven. For a unique twist, consider adding a sprinkle of cinnamon or nutmeg to the coconut mixture for a hint of warmth and spice.

Enjoy experimenting with different fillings, such as chocolate or fruit preserves, to customize your Tejas de Coco.

Peruvian Flan

Peruvian Flan, also known as “Flan de Caramelo,” is a luscious and creamy dessert that has captivated the hearts of many dessert lovers. This delightful treat boasts a rich caramel layer atop a smooth custard base, which melts in your mouth with every bite.

Traditionally enjoyed during celebrations and family gatherings, this flan isn’t only simple to make but also provides a perfect ending to any meal. Its sweet, velvety texture and the delightful contrast of caramel make it a beloved classic in Peruvian cuisine.

Making Peruvian Flan is a rewarding experience, allowing you to create a delicious dessert that can be enjoyed by everyone. The combination of eggs, milk, sugar, and vanilla results in a custard that’s both light and rich, while the caramel adds sweetness and a beautiful presentation.

Whether you’re serving it at a dinner party or enjoying a quiet night at home, this flan is sure to impress your guests or treat yourself to a well-deserved indulgence.

Ingredients (Serves 4-6):

• 1 cup sugar (for caramel)
• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tablespoon vanilla extract

Cooking Instructions:

1. Prepare the Caramel: In a medium saucepan over medium heat, add 1 cup of sugar. Allow the sugar to melt without stirring, swirling the pan gently until it turns a golden brown color. Once it reaches the desired color, immediately pour the caramel into a round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.
2. Mix the Flan Ingredients: In a large mixing bowl, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Use a whisk or blender to mix until the mixture is well combined and smooth, ensuring there are no lumps.
3. Pour the Mixture into the Caramelized Dish: Carefully pour the custard mixture over the hardened caramel in the baking dish. Be gentle to avoid disturbing the caramel layer.
4. Prepare the Water Bath: Preheat your oven to 350°F (175°C). Place the filled baking dish in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan dish. This water bath will help cook the flan evenly and prevent it from cracking.
5. Bake the Flan: Carefully place the baking pan in the preheated oven. Bake for about 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.
6. Cool and Chill: Once baked, remove the flan from the oven and the water bath. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight.
7. Serve: To serve, run a knife around the edges of the flan to loosen it from the dish. Invert the flan onto a serving plate, allowing the caramel to drizzle over the top. Slice and enjoy!

Extra Tips:

When making Peruvian Flan, it’s essential to keep an eye on the caramel as it can quickly go from perfectly golden to burnt. If you’re new to caramel-making, consider using a candy thermometer to help you achieve the right temperature.

Additionally, for a more intense flavor, you can infuse the milk with a cinnamon stick or add a splash of rum to the custard mixture. Allow the flan to chill overnight for the best flavor and texture, as this will enhance the creaminess and allow the caramel to soak in beautifully.

Helado De Lucuma

Helado de Lucuma is a traditional Peruvian ice cream that showcases the unique flavor of lucuma, a fruit native to the Andean region. Known for its sweet, custard-like taste with hints of maple and caramel, lucuma is often referred to as the “golden egg” for its rich color and nutritional benefits.

This delightful dessert isn’t only a treat for the taste buds but also a cultural emblem, enjoyed by many in Peru and beyond. Making this ice cream at home allows you to experience the essence of Peruvian cuisine right in your kitchen.

This recipe for Helado de Lucuma serves 4-6 people, making it perfect for sharing with family and friends. The combination of cream, milk, and lucuma puree creates a smooth and creamy texture that melts in your mouth.

Whether enjoyed as a revitalizing dessert on a hot day or as a unique addition to a dinner party, Helado de Lucuma is sure to impress. Let’s plunge into the ingredients and steps to create this delicious Peruvian treat!

Ingredients

• 1 cup lucuma pulp (fresh or frozen)
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 egg yolks (optional for a custard base)

Cooking Instructions

1. Prepare the Lucuma: If using fresh lucuma, cut the fruit in half, scoop out the pulp, and blend it until smooth. If using frozen lucuma, thaw it and then blend. Measure out 1 cup of the lucuma puree and set aside.

2. Mix the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat while stirring constantly until the sugar has dissolved completely. Don’t let it boil; just heat it enough to warm the mixture.

3. Incorporate the Lucuma: Once the cream and sugar mixture is warm, add the prepared lucuma puree, vanilla extract, and salt. Stir until everything is well combined and smooth.

If you’re using egg yolks for a custard base, whisk them in a separate bowl and temper them by adding a small amount of the warm cream mixture to the yolks before pouring the yolk mixture back into the saucepan. Stir continuously for about 5 minutes on low heat until slightly thickened.

4. Cool the Mixture: Remove the saucepan from the heat and allow the mixture to cool to room temperature. Once cooled, cover it and refrigerate for at least 2 hours, or until completely chilled.

5. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.

6. Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. This will help achieve the perfect scoopable texture.

7. Serve and Enjoy: Once frozen, scoop the Helado de Lucuma into bowls or cones. You can garnish it with fresh fruits or a drizzle of chocolate sauce if desired.

Extra Tips

When making Helado de Lucuma, using high-quality lucuma pulp will greatly enhance the flavor of your ice cream. If you’re unable to find fresh lucuma, look for frozen or powdered lucuma available at specialty stores or online.

Additionally, feel free to experiment with different mix-ins like nuts or chocolate chips to customize your ice cream. Finally, remember to let the ice cream sit at room temperature for a few minutes before serving to make scooping easier. Enjoy your homemade Peruvian dessert!