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Recipes from Peru-Peruvian Desserts

Updated on January 17, 2016

Video from a Peruvian restaurant

Desserts of Peru

After writing my other two articles on Peruvian Recipes for entrees and appetizers I decided I should also do one on Peruvian Desserts. There are two easy desserts that my husband will make from time to time and they are "Arroz con Leche"( Rice with Milk) and Leche Asada ( Baked Milk or custard). Both are very good and sweet and pretty inexpensive to make.

Photo of "Arroz con Leche"

Arroz con Leche (Rice with Milk) Recipe

Ingredients:

  • 1 cup of rice
  • 2 cups of milk( you may use condensed and evaporated milk as well it makes it much more richer)
  • 2 cups of water
  • clove( to taste, I like mine without the clove but my husband has to have clove)
  • 2 cinnamon sticks
  • 1 teaspoon of vanilla
  • 1 cup of sugar
  • A handful of raisins

Directions:

  • Place rice, water cincamon and clove into a big pot and soak( you don't have to soak, but it's better if you pre-soak the rice about 30 minutes to an hour)
  • Then place on stove and bring to a boil, then reduce heat to simmering
  • Add milk, stir often to prevent sticking
  • Add vanilla and sugar, cook about 15 minutes or until rice is tender.
  • Sprinkle raisins and cinnamon on top when serving

Photo of "Leche Asada"

Leche Asada (Baked Milk or Custard) Recipe

Ingredients:

  • 1 can of sweetened, condensed milk
  • 1 can of evaporated milk
  • 1 cup of sugar
  • 8 eggs, beaten
  • 1 tablespoon of vanilla extract
  • 1/4 cup of water

Directions:

  • Mix the milks, vanilla , eggs and half of a cup of the sugar
  • In a saucepan, place the other half cup of sugar and dissolve in the 1/4 cup of water, heat carefully until it becomes syrupy and will be a tanish color
  • Pour it into a glass baking dish and then pour the milk mixture on top( you may also use individual custard baking glasses)
  • Get a larger glass pan that will fit the custard pan inside of it
  • Fill the larger glass pan halfway or so with water and place the glass pan of custard mix inside larger pan. Cover with foil.
  • Bake in the over for 30-45 minutes at 400 degrees or until completely cooked

Comments

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    • profile image

      Vipul Desai 5 years ago

      I don't no what is the peruvian food ..i never test .i don't How is it..i need to test But i don't no when my me amor going to give me this all food for test..

    • profile image

      caroline 5 years ago

      these recipes look really taste-ful and goood. i will trie to make them

    • profile image

      alex rodriguez 6 years ago

      mmmmmmmmmm this is my country.....

    • profile image

      Haile 6 years ago

      this looks so good... i have to try it

    • profile image

      love juan 7 years ago

      i love arroz con leche

    • profile image

      teresa 7 years ago

      SOY PERUANA Y QUISIERA SABER SI ALGUIEN TIENE ALGUNA RECETA PARA HACER POSTRES CON FRESAS Y MERENGUE,LO COMI EN LIMA HACE MUCHOS ANOS ES EXCELENTE

      GRACIAS

      TERESA

    • profile image

      agrees with lucas  7 years ago

      sra garner will give us xtra credit 4 food!

    • profile image

      agrees with lucas 7 years ago

      ya is this stuff good? school project

    • profile image

      helions 7 years ago

      AJAJJA ustedes no saben nada de comida peruana y mucho menos de los postres que este ´país ofrece al resto del mundo. piensan qeu copiar las recetas en sus países es lo mismo qeu provar en perú¡¡?? pue no es así.....

    • profile image

      emily 7 years ago

      is this stuff good???

    • profile image

      Gladys 8 years ago

      Very proud to be Peruvian!!! Happy to hear such good comments about our food, any peruvian dish it has the best taste, just ask any gringo they'll tell you, specially our papa a la huancayna, if it was up to him he will be have it for breakfast also.

    • profile image

      mike 8 years ago

      is this stuff good?

    • profile image

      qadsawiya a9eela 8 years ago

      :)

    • profile image

      Billy- Bob Joe Schmoe 8 years ago

      You can exchange the soy milk for the regular milk, but don't get rid of the evaporated milk. You'll lose the flavor. i advice to not exchange the regular milk, either. it's worse for you, but the taste is worth it in the end. I can't wait to try these recipes. Thanks for submitting them! :)

    • laringo profile image

      laringo 8 years ago from From Berkeley, California.

      These recipes sound really tasty. Can you use Soy milk in place of the regular or evaporated milk? In any event I am going to bookmark these and make them soon. Thanks for sharing these recipes.

    • profile image

      Lucas 8 years ago

      yo is this stuff any good????

      i gotta make it for a school project

    • profile image

      Maria  8 years ago

      You can find purple corn outside of Peru, just look at any latin american store and they have it sometimes. You just need to find a store that supplies it.

    • profile image

      kohhgjh & scgnhvmj,k 9 years ago

      I am the same person.

    • profile image

      scgnhvmj,k. 9 years ago

      Sorry- but does any one know. I am in rush- this project is due on June 4 and I still have to practice making it or I have to find a new one.

    • profile image

      kohhgjh 9 years ago

      What is the background behind Leche Asada? I am doing a project for school and I need to know. We have to make it and then give a description of it. :)

    • Just Toyia profile image
      Author

      Just Toyia 9 years ago from Tennessee

      Thank you Princessa- We have a Peruvian restaurant near by , that's where my husband gets his fix of the purple stuff! <smile>

    • Princessa profile image

      Wendy Iturrizaga 9 years ago from France

      I don't think you can find purple corn outside Peru, but in many European countries and America you can find Chicha Morada and Mazamorra morada sachets, ready to mix. The flavour is not the same, but you ca improve it a lot if you use pineapple or apple juice instead of water. You can also add lemon at the end for a tangy taste.

    • Just Toyia profile image
      Author

      Just Toyia 9 years ago from Tennessee

      well, I did the easiest ones that I know, unfortunately though I've tasted Chicha Morada, I would have no idea how to make it-nor where to find "purple corn"

      But I found this for you:

      1lbdried purple corn kernels and cobs4qtcold water2xcinnamon sticks6whlcloves2xstar anise1pchnutmeg3/4cupdark brown sugar1/2cupfresh lemon juice1cupfresh orange juice Fresh sliced fruit, such as oranges, strawberries, and pineapples for g

    • profile image

      Roger Gonzales 9 years ago

      Hi,

      Why don't you give the recipe for a real peruvian dessert.

      Chicha morada?

    • Just Toyia profile image
      Author

      Just Toyia 9 years ago from Tennessee

      Well, my mother-in law was in town this weekend and she cooked us the best meal and then she said what's for dessert? So, here we are! I now have some Leche Asada in the oven! I couldn't resist!

    • Princessa profile image

      Wendy Iturrizaga 9 years ago from France

      Always making my mouth water... yummy!