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Peruvian Brown Sugar Pudding

Peruvian Brown Sugar Pudding
Makes:
6 to 8 servings
Prep Time:
15
minutes
Total Time:
165
minutes
This delicious version of Peruvian Brown Sugar Pudding is inspired by a preparation from Piura, a northern region of Peru known for its ceramics and delicate gold work and that is also famous for a sweet, caramel-flavored pudding. It is traditionally made with goat’s milk, rice flour and chancaca, which is molasses made from solid sugar cane. The key to success on this recipe is stirring it constantly!

In this recipe:


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Ingredients:

  • 3/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 1 cup water
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 cups firmly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup ground walnuts
  • Walnut halves (optional)

Directions:

PLACE cornstarch and baking soda in large, heavy-duty saucepan. Add evaporated milk and water. Stir with wire whisk until dissolved. Add brown sugar. Cook over medium-low heat, stirring constantly with wire whisk and/or, heat-resistant rubber spatula, until sugar melts and thick, smooth consistency is reached, approximately 30 minutes. You will see bottom when spoon is drawn across the bottom of pan. Stir in vanilla extract and nuts until blended.

POUR into dessert dishes. Refrigerate for at least 2 hours. Top each dessert with walnut half, if desired.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Peruvian Brown Sugar Pudding

    Ingredients

    • 3/4 cup cornstarch
    • 1/2 teaspoon baking soda
    • 1 cup water
    • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
    • 1 1/2 cups firmly packed dark brown sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup ground walnuts
    • Walnut halves (optional)

     

    Directions

    PLACE cornstarch and baking soda in large, heavy-duty saucepan. Add evaporated milk and water. Stir with wire whisk until dissolved. Add brown sugar. Cook over medium-low heat, stirring constantly with wire whisk and/or, heat-resistant rubber spatula, until sugar melts and thick, smooth consistency is reached, approximately 30 minutes. You will see bottom when spoon is drawn across the bottom of pan. Stir in vanilla extract and nuts until blended.

    POUR into dessert dishes. Refrigerate for at least 2 hours. Top each dessert with walnut half, if desired.

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