Chilean Lucuma Dessert

Versión en español

For the same dinner party that I did this Spinach and ricotta stuffed crepes with our friends, I did this Lucuma Dessert.
I love introducing Americans to the lucuma flavor, which is so complex that they can not believe it is fruit. The method is the same as you would use for a custard. It is pretty sweet but no less addictive. It lends itself well to serving in small cups.

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Chilean Lucuma Dessert

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A very delicious and simple dessert.

• Total Time: 1 hour
• Yield: 8

Ingredients

Units USM

For the lucuma pudding,

• 1 can of condensed milk
• 1 can evaporate milk
• 2 yolks
• 3/4 cup lucuma puree or 1/4 cup lucuma powder
• 1 tablespoon cornstarch

For the meringue,

• 2 egg whites
• 6 tablespoons granulated sugar

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Instructions

1. Mix the egg yolks and cornstarch in a medium bowl and whisk until thoroughly mixed, about 3 minutes.
   
2. Place the condensed and evaporated milk and lucuma puree into a medium saucepan and cook over medium-high heat for 5 minutes. Pour slowly and always whisk with a balloon whisk the egg yolks.
   
3. Return the mixture to the pot and cook over medium-high heat, stirring until it boils. Lower the heat and simmer gently for 2 minutes, constantly whisking. Place in individual glasses and leave to cool before putting the meringue.
   
4. For the meringue, in a double boiler, beat the egg whites and sugar initially at low speed and then high with a hand mixer, about 5 minutes until you get stiff and silky peaks, then continue beating outside the water bath until it cools, about 5 minutes.
5. Place in a pastry bag and decorate the glasses or place it with a spoon, sprinkle with cinnamon, and serve.
   

• Author: Pilar Hernandez
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stove-cooked
• Cuisine: Chilean