Recipe
Peruvian Sweet Potato Custard
Thick, sweet and properly pot-cooked. Sweet potato turns creamy with milk, egg yolks, cinnamon and cloves until glossy and dense. An old-school Peruvian dessert, smooth and rich.
What you need
Ingredients
- 1.25 cupWhole Evaporated Milk
- 1.6 lWater
- 2.5 cupWhite Sugar
- 1 tspGround Cinnamon
- 0.25 cupSweet Wine
Per serving
Nutrition
- kcal
- 452
- fat g
- 5.03
- carbs g
- 97.18
- fiber g
- 3.63
- protein g
- 6.45