Peruvian Food Recipes Desserts Easy to Make

Peruvian Food Recipes Desserts Easy to Make, In our globe, there are several simple desserts from Peru.

Peruvians are known for severe Sweet fierce appetites, and their desserts are among the best in Latin America, if not the entire globe.

We’ve chosen a few of the most well-liked desserts for all Peruvian food lovers, so give them a try.

The Crème Volteada

Here is the easy recipe for crème Volteada


  • Six eggs
  • Milk in cans evaporated
  • Condensed milk in 1 can
  • sugar, white, 1 cup
  • 1/4 cup vanilla extract
  • one water cup
  • blueberries and strawberries


Get the caramel sauce ready.

Sugar can be caramelized with or without water.

  • Wet Caramelization

Start by simmering 2 cups of sugar and 1 cup of water in a deep saucepan over low heat. Stir continuously until no more visible sugar crystals are present. If you see any brown crystals floating in the mixture, use a whisk and gently swirl the mixture.

Once you’re satisfied with the color, turn off the heat. Take it off when it’s still bright to have a sweeter taste because the caramel will get more bitter as it gets darker.


Dried Caramelization

Even though dry caramelization occurs more quickly than wet caramelization, the chance of burnt caramel will increase without water. In a deep skillet, evenly distribute the sugar and warm it over medium heat. The sugar should not be stirred with any equipment because it can crystallize very quickly. Shake the skillet to spread the surrounding white particles over any brown spots. Continue repeating that until the caramel sauce is uniformly brown.

  1. Fill the mold with the caramel.

Pour the hot caramel sauce into your preferred form, swirling it around thoroughly to fill the entire shape.

Whatever mold you use, you must wait at least 10 minutes for the caramel to cool completely before adding anything on top of it.

Combine the milk, vanilla extract, and eggs.

The eggs should be cracked and lightly whisked in a big dish. Add the evaporated and condensed milk now, followed by the vanilla extract.

Once the liquid has a uniform color and no air bubbles, continue whisking it.

Peruvian Food Recipes Desserts Easy to Make

Fill the Mold With the Mixture

To ensure the caramel has set in the form, lightly shake it. Allow it to sit for an additional 5 minutes if it wobbles excessively. Inside a Bain-Marie, bake

Despite the word’s elegant appearance, a bain-marie is only a standard water bath.

In a glass baking dish, preferably a shallow one, place your mold. Half-fill the dish with water, then places a small towel at the bottom. The bain-marie will be baked in the oven for 90 minutes at 302°F. When it turns golden, you’ll know it’s ready. Before storing the crème voltage in the refrigerator for four hours, allow it to cool for 30 minutes. Onto a Big Plate, flip

Grab a thin, sharp knife and slowly pierce the pan’s edges to release the mold-bound crème voltage.

Then, place a massive plate over the mold, hold both of them with both hands, and swiftly turn them over. Slice the crème volteada into numerous plates to finish.

To achieve the best outcome, try experimenting with different fruits and toppings and adding strawberries and blueberries.

Mazamorra Morada (Purple Corn Dessert)

It alludes to a traditional dessert produced in Peru with purple maize (corn), fruit, and sweet potato flour.

Pineapple peels, three cloves, one-star anise, three cinnamon sticks or chips, 1/3 kg purple corn, and 4 liters to boil the corn and the remainder to dilute the potato flour or potato starch. Sweet peppercorn, allspice, guava pepper, 2 to 3yearss, three seeds.

Regarding the mazamorra:

Prunes, 1 cup

100 g raisins

White sugar, 3 cups

12 cups peach-flavored dried apricots optional 1/4 cup sour cherries one new peach

Pineapple pulp, one

1 cup corn flour or 1 cup potato flour

Juice of lime, 1/4 cup

One teaspoon of cinnamon powder


If at all possible, lightly brush the pineapple under running water. Please take the pineapple’s crown, throw it away, and peel it slowly. We’ll use the entire pineapple, including the crust, for this recipe. Slice the peel into large pieces and set aside the pineapple pulp.

You only need to wash and partially degrade the corn; there is no need to cut it entirely.

Place the 4 liters of water, pineapple peel, corn, corn kernels, star anise, cloves, cinnamon, and, if preferred, 3 grains of sweet peppercorn in a pot over medium-high heat.

Cook the corn in a covered pot for an hour to let the color drain off. The mixture should have decreased from roughly one to two liters when you remove it from the fire and allow it to cool slightly. You can discard the remaining components after straining the liquid and saving it. You can create chicha Morada, another delectable treat made with purple corn, if you like, using the leftover corn.

Read More: What Does Chicha Morada Taste Like

The leftover cinnamon, the purple maize, the dried fruits (prunes, raisins, and peach-dried apricots), and the sugar are all combined to make the mazamorra. The idea is to hydrate the dried fruits, so you shouldn’t rush this process. Bring the liquid temperature to medium heat for at least 30 minutes. Add the diced pineapple, peach, and tart cherries once the dried fruits are soft. Cook them while stirring.

In the meantime, thoroughly combine the water with the tart in a mixing basin. (If the mixture has lumps, drain or puree it if necessary.) Put this combination in the pot. Cook while stirring for an additional five minutes or until the mixture can see the bottom of the pot after passing through the bottom of the container. Add the lemon juice right before turning it off, mix again, then leave.

Serve with cinnamon sprinkled in a dessert cup. It is also quite typical to have it with rice pudding, which stands for the Peruvian flag.

Tres Leches Cake

Tres Leches is a well-known traditional Mexican cake. As you probably predicted, tres leches are used to make the syrup (which means three kinds of milk).

The majority of the components in this dish are everyday items found in the pantry and refrigerator. Evaporated milk, heavy whipping cream, and sweetened condensed milk are all poured over the cake. A simple, two-ingredient whipped cream icing is used to top it. For a more attractive look, we adore topping Dishes with fresh berries like strawberries and raspberries.


Correctly measure the dry and liquid ingredients. Pour the flour into the measuring cup for dry ingredients, then level the top. It is simpler to separate the whites and yolks of cold eggs.

Only stir the batter with a spatula until thoroughly combined, then stop. Avoid overmixing because the amount of eggs causes the cake to rise. Avoid any exterior draughts as you let the cake cool to room temperature. Any cake made with eggs will smell “eggy” if exposed to external air.

After adding the syrup, give the cake 30 minutes to rest so it can soak up every drop.

For the best rise, bake in a ceramic or glass casserole dish. It’s also simpler to serve straight from the casserole dish.


Arroz con Leche

A traditional rice pudding dish from Spain, Arroz con Leche is created with cream, white rice, vanilla, and cinnamon.


White rice, two cups

4 cups water, one stick of cinnamon two mugs of whole milk

One can of sweetened condensed milk (14 oz.). One can (12 oz.) (12 oz.) diluted milk vapor granulated sugar, 3/4 cup

Vanilla extract, two tablespoons

12 cup optional raisins cinnamon ground for serving.


Rinse the rice in a sieve with a fine mesh until the water is clear.

In a big saucepan, combine the water, rice, and cinnamon. Using medium-high heat, bring the rice to a boil. When the rice is tender, reduce the heat to a simmer and cook for about 30 minutes, stirring regularly. Avoid over-stirring the rice to avoid breaking it.

Add the whole milk, condensed milk evaporated milk, sugar, vanilla, and cinnamon once the rice is tender. Include the raisins if you’re using them.

For a further 15 minutes, or until the mixture has thickened, bring the stew to a low simmer.

Please turn off the heat and let the mixture cool before thickening it even more. Arroz with Leche can be served right away while it’s still warm, or you can let it cool thoroughly and store it in the refrigerator to serve cold. Before serving, add some ground cinnamon.


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