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Peruvian Cream

Holiday.Cook's picture
Ingredients
  Milk 1⁄4 Pint (scant)
  Coffee beans 2 1⁄4 Ounce
  Vanilla essence 2 Drop
  Caster sugar 3 1⁄2 Ounce
  Hot water 2 Tablespoon
  Chocolate 3 1⁄2 Ounce
  Egg yolks 5
  Whole egg 1
Directions

MAKING
1) In a bowl, add milk and coffee beans and allow to infuse.
2) Strain and add vanilla essence.
3) In a saucepan, heat caster sugar and to a light caramel.
4) Stop the cooking process by standing the base of the saucepan in cold water.
5) Mix in hot water to the caramel and over gentle heat allow to dissolve and keep aside.
6) In a pan, add broken pieces of chocolate with a little of the coffee-flavored milk and allow to dissolve over low heat.
7) Keep stirring till you have a smooth sauce.
8) Add to the remaining milk along with the caramel.
9) In a bowl, beat yolks and egg and pour on the liquid.
10) Turn out onto a dish and cook gently for 25 minutes in a bain-marie.
11) Remove dish and cool.

SERVING
12) Spread over with lightly whipped cream and sprinkle with chocolate caraque.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1261 Calories from Fat 512

% Daily Value*

Total Fat 59 g90.1%

Saturated Fat 28.6 g142.8%

Trans Fat 0 g

Cholesterol 1148.9 mg383%

Sodium 166.4 mg6.9%

Total Carbohydrates 171 g57.1%

Dietary Fiber 5.9 g23.4%

Sugars 160.4 g

Protein 26 g52.4%

Vitamin A 28.9% Vitamin C

Calcium 29.1% Iron 33.9%

*Based on a 2000 Calorie diet

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Peruvian Cream Recipe