Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peruvian Purple Corn Cream Pudding

Peruvian Purple Corn Cream Pudding is a must-try!

  • Author: Chef Hicham
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Peruvian Purple Corn Cream Pudding is a must-try dessert that combines the unique flavor of purple corn with a creamy texture, perfect for any occasion.

Ingredients

Scale
  • 2 cups purple corn kernels (fresh or frozen)
  • 4 cups water
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup cornstarch
  • 1 cup whole milk
  • 1/2 cup whipping cream
  • Cinnamon stick (for decoration)
  • Fresh berries (for topping, optional)

Instructions

  1. Place the purple corn kernels in a medium-sized pot and cover them with water.
  2. Bring the mixture to a rolling boil over medium heat, then reduce the heat and let it simmer gently for about 30 minutes, or until the corn is soft and tender.
  3. Remove the pot from the heat and allow it to cool for a few minutes. Strain the corn through a fine mesh sieve, keeping the liquid and discarding the solids.
  4. In a separate saucepan, combine the strained corn liquid with sugar, vanilla extract, and salt. Heat this mixture over medium heat, stirring occasionally until the sugar has completely dissolved.
  5. In a small bowl, whisk together the cornstarch and a splash of milk until smooth to create a slurry.
  6. Slowly pour the cornstarch mixture into the warm corn liquid, stirring continuously for about 5-7 minutes, or until the mixture thickens to a creamy consistency.
  7. Once thickened, take the saucepan off the heat and incorporate the remaining milk and whipping cream, mixing until everything is well blended.
  8. Transfer the creamy delight into individual serving bowls and allow them to cool to room temperature.
  9. Once cooled, place them in the refrigerator for at least 2 hours to firm up.
  10. When ready to serve, add a cinnamon stick for a touch of elegance and top with fresh berries if you like.

Notes

  • For an extra twist, mix in a tablespoon of cocoa powder before thickening the pudding.
  • For a dairy-free option, swap the heavy cream with coconut milk.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Peruvian

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 30g
  • Sodium: 0mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Peruvian Purple Corn Cream Pudding, dessert, pudding, purple corn

Find it online: https://nannyisrecipes.com/peruvian-purple-corn-cream-pudding-recipe/