“Dulce” means “sweet” in Spanish. And the Peruvians sure do have a sweet tooth!
Peru is one of the most unique countries in South America. Peruvian is largely multiethnic. Spanish settlers arrived during the Colonial Period. People from Asia, especially the Chinese, Japanese, and Arabs, also arrived under Colonial Rule.
All of these rich cultures make Peru a hotspot for history and ethnicity.
One of the most striking features of Peruvian culture is its unique dishes inspired by their widespread ethnicities. If you also have a sweet tooth, you’ll love some of these Peruvian desserts.
Are you planning a trip to Peru? Try these 9 desserts!
Whether you’re traveling to Peru or you want to try making these dishes at home, these Peruvian desserts will have you salivating. Here are some of the most delicious Peruvian desserts ever.
Picarones are the Peruvian equivalent to our donuts. You combine yeast dough, flour, sugar, sweet potatoes, and squash. Mix them and mold them into a donut.
Cook them in a pot of boiling vegetable oil.
Then, take chancaca, or molds of raw sugar, and dissolve it in hot water.
The consistency will be syrupy. Serve the picarones with the syrup. If you can’t find chancaca, make your own chancaca or dark brown sugar, muscovado sugar, or even molasses are fine substitutes.
You can’t say “Peruvian desserts” without thinking of tres leches. This is a sponge cake soaked in a milk syrup.
The milk syrup is made by combining evaporated milk, sweetened condensed milk, and whole milk (cream is also a fine substitute).
The result is the most addictive cake you’ll ever eat. Even though it’s technically a cake, the consistency is more similar to pudding. It’s big and heavy, so you should be hungry when you eat tres leches!
Do you like crme caramel? Perfect, you’ll love this dessert! Crema volteadatranslates to “upside down cream.” It’s one of the most popular desserts in the country. This dessert is sweet but is light enough to enjoy after any meal.
It’s also one of the simplest desserts to make at home. You make the custard out of sugar, whole milk, egg yolks and whites, and vanilla extract. You make the caramel sauce out of water, sugar and lime juice.
To make the caramel sauce, combine sugar and water in a saucepan on medium heat. When the sugar dissolves, stop stirring and bring to a boil. Squeeze a lime.
Once the mixture turns to a brownish color, remove from heat. Pour into ramekins (but butter the ramekins first).
For the custard, start by heating up the oven and mixing egg whites with egg yolks.
Add sugar and start whisking. Pour in milk and vanilla. Whisk until well-mixed. Pour the custard mix into the ramekins. Fill with boiling water until the ramekins are completely full.
Bake for an hour. After, set the ramekins aside to cool. Once cooled, place in the fridge overnight. When you’re ready to eat, take a knife and let the custard fall upside down on your plate!
Lemon meringue pie is one of the most famous pies globally. Peru has its own twist called Pie de Limon. Here’s the kick — instead of lemons, they use limes!
That’s right, it’s a lime custard and not a lemon.
The result is an extremely sweet pie but still tart.
Since this version is so unique, it’s taking the dessert world by storm. Many versions are made and everyone has their own techniques for making this pie.
The most unique Peruvian dessert out there is the mazarroa morada. In short, it has the consistency of thick jelly. It’s usually eaten like pudding.
It’s made of a myriad of fruits, including Peru’s unique purple corn. The corn helps give this dish its striking purple color and flavor. The mixture also includes cornstarch or potato flour and is further flavored with cloves and cinnamon.
Are you a chocoholic? Torta de chocolate is simply Peru’s version of chocolate cake.
What makes the Peruvian chocolate cake is the specific cacao they use. It has a distinct flavor and aroma, and tastes like no chocolate cake you’ve ever had.
To finish the cake off, it’s covered in a thick layer of fudge.
If you want to make this cake, you need to find good quality Peruvian cacao to achieve the same flavor.
Leche Asada dates back to the Colonial era. However, no one knows exactly where this dish came from.
“Leche Asada” translates to “roasted milk.” It’s very similar to crme brle, except it’s cheaper and easier to prepare. It’s a milk custard or oven-baked flan.
Instead of baking the flan in water, you bake it in the oven.
It’s still sweet, creamy, and above all, delicious!
Pionono is a sponge cake rolled up. It’s named after Pope Pius IX, whose Italian name is Pio Nono. The cake itself is made of sugar, eggs, and flour.
Inside, the cake is made of Manjar Blanco, or a reduction of sugar and milk. It is absolutely addictive.
If you’re not careful, you can find yourself snacking on this dessert all day!
Especially since it’s very quick and easy to prepare.
Arroz con leche is Peru’s rice pudding. It’s extremely popular and extremely sweet.
It’s simple to prepare — all you need is sweetened condensed milk, rice, and evaporated milk. Just cook the rice, add in the milk, and boil until it turns to a pudding texture.
You can further spice up the dessert by adding in cinnamon or raisins.
This dessert is thought to have been brought by the Spanish conquerors.
These desserts are not only a part of Peru’s cuisine but are integral to Peru’s unique culture and history.
Some of the ingredients for these Peruvian desserts require specific ingredients only found in Peru. Shop our website to find authentic Peruvian food and ingredients.
Have you heard of El Mes Morado and perhaps Peru’s most famous dessert of all?
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