Peruvian Purple Corn Pudding with Cinnamon and Cloves
Delight in the rich, vibrant flavors of this Peruvian classic, crafted from purple corn, accented with the warm spices of cinnamon and cloves.
Preparation
Get these tasks done before you start cooking.
Preparing the Purple Corn Base
- 1
Combine ingredients
In a large pot, combine dried purple corn, water, cinnamon sticks, and cloves.
- 2
Simmer
Bring to a boil, then reduce heat and simmer for 45 minutes.
- 3
Strain
Strain the mixture, reserving the liquid. Discard the solids.
Preparing the Pudim Mixture
- 1
Mix dry ingredients
In a separate bowl, mix sugar, cornstarch, and salt.
- 2
Incorporate liquid
Gradually whisk in the flavored purple corn liquid.
Tip: Stir continuously to prevent lumps from forming. For extra creaminess, incorporate a splash of evaporated milk.
- 3
Thicken mixture
Return the mixture to the pot, stirring constantly until it thickens.
How to Make Peruvian Purple Corn Pudding with Cinnamon and Cloves
Total time: 1 h 53 min · Yields 6 servings
- 1
Thickening Process
Stir the liquid until it reaches a custard-like consistency.
- 2
Flavor Infusion
Add vanilla extract, orange zest, and raisins, stirring well.
- 3
Final Simmer
Let it simmer for an additional 5 minutes for flavors to meld.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can this pudding be made ahead?
Yes, make it a day in advance and store in the fridge.
What can I use instead of purple corn if I can’t find it?
You can substitute blue or black corn, though the flavor will differ slightly.
Can I make this pudding vegan?
Yes, substitute sugar with a vegan-friendly sweetener and use plant-based milk.
How can I adjust the sweetness?
Reduce or increase the sugar to your taste during preparation.
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