Recipes from around the world

PERU

This special recipe was given to me by my host mother during my study-abroad trip to Peru. She taught me how to make it so I could bring it back to my university class and impress my classmates. Suffice it to say, it worked! If you’re living in the Lima area and would like some more Peruvian treats, feel free to check out her food delivery business, Susana HomeMade Food! 

ARROZ CON LECHE

3 cans condensed milk
3 cans evaporated milk
10 tablespoons (12 grams) of rice
Cinnamon sticks

PREPARATION:

  1. Wash the rice and boil with 2 sticks of cinnamon.
  2. Once the rice is cooked, add the condensed and evaporated milks.
  3. If you want, add raisins and pecans.
  4. Stir constantly.
  5. Sprinkle with cinnamon and serve. 

ALFAJORES

COOKIES:

1 packet (127 grams) of butter
½ cup (100 grams) sugar
2 cups (240 grams) self-rising flour
2 egg yolks

PREPARATION:

  1. Work the butter into the sugar.
  2. Add the egg yolks and the two cups of flour.
  3. Chill in the refrigerator for 30 minutes.
  4. Roll out with rolling pin and cut into little circles.
  5. Cook at 177 °C (350°F) for about 9 minutes.
  6. Fill with manjarblanco and top with powdered sugar.
  7. Allow a few hours to harden.

MANJARBLANCO FILLING:

1 can evaporated milk
1 can condensed milk
Powdered cinnamon (to taste)
Powdered nutmeg (to taste)

PREPARATION:

  1. Cook equal parts condensed and evaporated milk in a saucepan on low heat.
  2. Add a little cinnamon and nutmeg. It’s ready when it’s the consistency of caramel. Allow to cool before filling alfajores.

VENEZUELA

Quesillo

CARAMEL:

1 cup (200 grams) sugar
1/2 cup (118 milliliters) water

QUESILLO:

5 eggs
1 can condensed milk
1 1/2 cups (250 grams) milk
1 teaspoon (5 milliliters) vanilla
1 teaspoon (5 milliliters) rum or brandy (optional)

PREPARATION:

  1. Preheat the oven to 180°C (350°F).
  2. Place a quesillo pan over low heat and add the sugar and water. Stir the mixture with a wooden spoon until completely dissolved.
  3. Remove the caramel from heat until it thickens and turns golden.
  4. Using a blender, electric mixer, or hand whisk to combine the condensed milk, eggs, vanilla, and the brandy or rum (if you choose to add it).
  5. Pour the quesillo mixture over the caramel and place the lid on the pan. If you’re not using a quesillo pan, cover the pan with aluminum foil.
  6. Place the quesillo pan inside a larger baking tray half-filled with water. This will cook the quesillo in a bain-marie.
  7. Bake for one hour, or until you can insert a toothpick into the center of the quesillo and it comes out clean. Check the oven every 20 minutes to ensure there’s enough water in the large pan.
  8. When the quesillo is ready, remove from the oven and let it rest for at least 30 minutes. Once the quesillo pan has cooled to room temperature, place it in the refrigerator for 2 hours to let it cool completely.
  9. Once the quesillo is completely cool, loosen the edges with a small spatula or table knife. Carefully remove it from the pan and turn it out onto a plate and serve.