A dense, sliceable Peruvian confection made with milk, sugar, and egg yolks, plus a paste of almonds, Brazil nuts, and coconut. It is cooked to a firm set, pressed, then cut into diamonds. Scented with cinnamon, cloves, and a touch of pisco.
Turn what you find into an experience you can actually bring to your kitchen.
Process the almonds, Brazil nuts, and shredded coconut in short pulses until finely ground and slightly moist. Stop before they release too much oil; this is not nut butter.
Add the evaporated milk and white sugar to a heavy-bottomed pot. Cook over medium heat for 8 minutes, stirring often, until the sugar dissolves and the milk looks glossier.
Add the nut paste, ground cinnamon, ground cloves, and salt. Cook for 10 to 12 minutes, stirring without leaving the pot, until the mixture thickens and starts pulling away from the sides.
Whisk the egg yolks with the pisco quebranta. Add a little of the hot mixture to the yolks to temper them, then pour them back into the pot in a thin stream, stirring constantly.
Cook over low heat for 6 to 8 minutes more, until the paste is heavy and glossy, and the spatula exposes the bottom for 2 seconds. Add the unsalted butter and mix until incorporated.
Transfer the hot mixture to a parchment-lined rectangular pan. Level the surface, cover with another sheet of parchment, and press with a spatula or flat base until compact.
Let it cool and press at room temperature for 25 minutes, until the confection feels firm to the touch. Do not cut it hot or it will collapse with wounded pride.
Unmold, dust lightly with powdered sugar, and cut into small diamonds. Serve at room temperature, once the cut is clean and the spice aroma is still present.
