PERUVIAN BROWN SUGAR PUDDING (Natillas Piuranas)

[Olga Drozd]

PERUVIAN BROWN SUGAR PUDDING (Natillas Piuranas)

Ideally this should be made with goat’s milk but you can use a mixture of milk and cream or evaporated milk gives a very good result.

Serves 4-6.

2 cups dark brown sugar
1/4 cup water
3 cups milk
1 cup light cream or evaporated milk
1/2 teaspoon baking soda
1/2 cup finely ground walnuts

In a large, heavy saucepan combine the brown sugar and the water and cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. In another saucepan combine the milk, light cream or evaporated milk, and the baking soda. Stir to mix and bring almost to a boil over fairly high heat. Pour into the dissolved sugar, stirring to mix thoroughly, and cook, stirring frequently, until the mixture is thick and caramel colored and the bottom of the pan can be seen when the spoon is drawn across it. Stir in the walnuts, mixing well. It will take about 1 hour. Serve either chilled or at room temperature.

The Book Of Latin American Cooking