Piurana custard is a delicious sweet originally made with goat’s milk and chancaca. Due to industrialization, goat’s milk was changed to cow’s. This is a typical dessert from the department of Piura and Lambayeque, cities located in northern Peru. To make the Piurana custard, chancaca is used, and you are surely wondering what chancaca is. Well, this is also known as panela, rapudillo or sweet pepas, and it is made from sugar cane juice, it goes through high temperatures to achieve the ideal color. It can be eaten directly or as a filling for alfajores. In this article we want to teach you how to prepare this delicious traditional dessert from your home. Follow these steps and enjoy a delicious Piura custard!
Ingredients to make Piurana Custard:
- 1 liter of whole milk
- 100 milliliters of water
- 500 grams of chancaca
- 1 tablespoon bicarbonate of soda
- 15 grams of corn starch
- 1 splash of vanilla
- 100 grams of brown sugar
How to make Piurana Custard:
- In a pot with water and sugar, dilute the chancaca over low heat. Strain and reserve in the same pot.
- Dissolve the cornstarch (corn starch) and bicarbonate in the cup of milk. It is important that it is at room temperature.
- Add the milk to the chancaca over low heat. Add the vanilla squirt.
- On low heat add the starch and bicarbonate. With the help of a wooden spoon, move all the ingredients. The custard is ready when the bottom of the pot can be seen. Now you can serve and enjoy!
- Trick: it is important to move constantly to avoid sticking. On a plate test the consistency of the cold custard.
