Peruvian Cream

Peruvian Cream Recipe - A Rich and Creamy Dessert from Peru

Region / culture: Peru | Preparation time: 30 minutes | Cooking time: 35-40 minutes | Servings: 8

Introduction

Peruvian Cream is a delicious and creamy dessert that is sure to satisfy your sweet tooth. This decadent treat is made with a combination of milk, coffee beans, vanilla, sugar, chocolate, and eggs. The end result is a rich and velvety custard that is perfect for any occasion.

History

Peruvian Cream, also known as "Crema Volteada," is a traditional dessert that originated in Peru. It is a popular dish that is often served during special occasions and celebrations. The recipe has been passed down through generations and is a beloved treat in Peruvian cuisine.

Ingredients

2.25 cups of milk
0.25 cups of freshly roasted coffee beans
0.5 vanilla pod
0.5 cups of sugar
2 tbsp of cold water
2 tbsp of very hot water
3.5 oz (99 g) of chocolate
5 large egg yolks
3 large eggs

How to prepare

In a medium saucepan, heat the milk.
Spread the coffee beans on a baking sheet and warm them in the oven.
Add the coffee beans and the vanilla pod, cover, and let them infuse for 30 minutes.
Combine the sugar and the cold water.
Increase the heat to high and cook.
Add the hot water to the pan and return to low heat.
Stir.
Set aside.
In the top of a double boiler set over gently simmering water.
Combine the chocolate with 2 tbsp of the infused milk.
Cover the pan and work it into a smooth paste with a wooden spoon.
Add the chocolate mixture and the caramel syrup.
Preheat the oven to 300°F (149°C).
Whisk together the egg yolks and whole eggs.
Pour in the milk-chocolate mixture, gently whisking all the time.
Pour the mixture into 8 ramekins.
Fill the roasting pan with boiling water.
Place in the oven and bake for 35 to 40 minutes.

Variations

Add a splash of rum or brandy to the custard for a boozy twist.
Top the Peruvian Cream with toasted almonds or hazelnuts for added crunch.
Use white chocolate instead of dark chocolate for a sweeter flavor.

Cooking Tips & Tricks

Be sure to infuse the milk with the coffee beans and vanilla for at least 30 minutes to allow the flavors to meld together.

- When making the caramel syrup, be careful not to burn the sugar. Keep a close eye on it as it cooks.

- Whisk the egg yolks and whole eggs together until they are well combined before adding them to the milk-chocolate mixture.

- To prevent the custard from curdling, bake the ramekins in a water bath in the oven.

Serving Suggestions

Peruvian Cream can be served chilled or at room temperature. It pairs well with fresh berries, whipped cream, or a drizzle of caramel sauce.

Cooking Techniques

Infuse the milk with coffee beans and vanilla for maximum flavor.

- Bake the custard in a water bath to ensure a smooth and creamy texture.

Ingredient Substitutions

Use instant coffee powder instead of coffee beans for a quicker infusion.

- Substitute almond or coconut milk for a dairy-free version of Peruvian Cream.

Make Ahead Tips

Peruvian Cream can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the ramekins with plastic wrap before chilling.

Presentation Ideas

Serve Peruvian Cream in elegant ramekins or small dessert glasses for a sophisticated presentation. Garnish with a sprinkle of cocoa powder or a chocolate curl for a finishing touch.

Pairing Recommendations

Pair Peruvian Cream with a strong cup of coffee or a glass of dessert wine, such as port or sherry.

Storage and Reheating Instructions

Store any leftover Peruvian Cream in an airtight container in the refrigerator. To reheat, place the ramekins in a water bath and warm in the oven at a low temperature until heated through.

Nutrition Information

Calories per serving

Per serving, Peruvian Cream contains approximately 250 calories.

Carbohydrates

Per serving, Peruvian Cream contains approximately 25 grams of carbohydrates.

Fats

Per serving, Peruvian Cream contains approximately 12 grams of fats.

Proteins

Per serving, Peruvian Cream contains approximately 7 grams of proteins.

Vitamins and minerals

Peruvian Cream is a good source of calcium, vitamin D, and iron.

Alergens

Peruvian Cream contains dairy (milk, eggs) and chocolate, which may be allergens for some individuals.

Summary

Peruvian Cream is a rich and decadent dessert that is high in carbohydrates and fats. It is a good source of proteins and contains essential vitamins and minerals.

Summary

Peruvian Cream is a luscious and indulgent dessert that is perfect for any occasion. With its rich and creamy texture, this custard is sure to impress your guests and satisfy your sweet cravings. Enjoy a taste of Peru with this delicious and decadent treat!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Peruvian Cream. It was tucked away in an old cookbook that my dear friend Maria had given me many years ago. The pages were yellowed and stained with years of use, but the recipe for Peruvian Cream stood out to me like a shining gem.

I had never heard of Peruvian Cream before, but the ingredients listed were simple and reminded me of the flavors of my childhood. Sweetened condensed milk, evaporated milk, eggs, and vanilla extract. It seemed like a decadent and rich dessert, perfect for a special occasion.

I decided to give the recipe a try one afternoon when my grandchildren were coming over for dinner. I gathered all the ingredients and began to follow the instructions carefully. Mixing the milks together, beating the eggs, and adding in the vanilla extract. The aroma that wafted through the kitchen as the cream cooked on the stove was intoxicating.

As I poured the warm cream into individual ramekins and placed them in the fridge to set, I couldn't help but feel a sense of accomplishment. The recipe was simple, yet the end result promised to be delicious.

When my grandchildren arrived that evening, they were thrilled to see the little ramekins of Peruvian Cream waiting for them on the dessert table. They dug in eagerly, their eyes widening in delight as they took their first bite.

"Mmm, Grandma, this is amazing!" my grandson exclaimed, his mouth full of creamy goodness.

I smiled at them, feeling a sense of pride. It was moments like these that reminded me of why I loved cooking so much. The ability to bring joy and comfort to those I cared about through food was a gift that I cherished.

As the years went by, Peruvian Cream became a staple in my dessert repertoire. It was a recipe that never failed to impress, whether I was serving it to family, friends, or guests at a dinner party. Each time I made it, I thought back to that first day when I discovered the recipe and marveled at how something so simple could bring so much pleasure.

I shared the recipe with anyone who asked, passing it on to friends and neighbors who were eager to try their hand at making Peruvian Cream. It became a beloved dessert in our community, with many people adding their own twist to the basic recipe. Some added cinnamon or nutmeg for a warm, spicy flavor, while others topped it with fresh fruit or a drizzle of caramel sauce.

But for me, the original recipe remained my favorite. The combination of sweetened condensed milk and evaporated milk created a creamy, luscious texture that was unmatched. The eggs added richness and depth of flavor, while the vanilla extract provided a subtle hint of sweetness that tied everything together perfectly.

Whenever I made Peruvian Cream, I felt a connection to the past. The recipe had been passed down to me through Maria, who had learned it from her own grandmother. It was a tradition that had spanned generations, a reminder of the importance of preserving and sharing family recipes.

I often wondered about the origins of Peruvian Cream. Was it a traditional dessert in Peru, enjoyed by families for centuries? Or was it a modern creation, born out of a desire to make something delicious with just a few simple ingredients?

I may never know the answer to these questions, but one thing was certain: Peruvian Cream would always hold a special place in my heart. It was a recipe that had brought me joy, comfort, and a sense of connection to my loved ones. And for that, I would be forever grateful.