Peruvian Caramel Sauce Recipes

CREMA VOLTEADA PERUANA, OR PERUVIAN CARAMEL CUSTARD

Steps:

• Wash the quinoa well to remove the bitter saponin, and cook with water in a pot, approximately 30 minutes.* Preheat the oven to 350°F (176°C).
• Measure 2 cups of cooked quinoa into a bowl, and use the immersion blender to pureé the quinoa by adding the evaporated milk a little bit at a time. Set aside.
• In a separate bowl, beat the 7 eggs, mix in the sweetened condensed milk, and add the vanilla extract.
• Combine the quinoa pureé with the egg mixture and set aside.
• Make the caramel by melting the sugar in a small pot over medium heat. Make sure not to let the sugar burn.**
• Pour the caramel into the muffin tin, enough to just coat the bottom.
• Wait a few minutes for the caramel to cool and pour the quinoa pureé and egg mixture into the muffin tin.
• Place the muffin tin into a deep pan and add some water to the pan to a level half the height of the muffin tin.
• Cover the muffin tin with aluminum foil and place in oven, baking until the custard has set and is cooked, approximately between 30 minutes to 1 hour depending on the size of the muffin tin.***
• Remove from oven and let cool for a couple of hours at room temperature.
• Turn muffin tins upside down over a baking sheet to remove the cooked custard from the tins, use a spatula to loosen the custard if needed.****
• Serve on small plates and garnish with mint leafs and edible flowers.

PERUVIAN CARAMEL SAUCE

Steps:

• Heat evaporated milk, milk and bing soda to boiling; remove from heat.
• Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.