I found this recipe in one of my favorite Peruvian cookbooks: El Perú y Sus Manjares, Un Crisol de Culturas by Josie Sison Porras de De La Guerra. This is a compilation of recipes that belong to convents and to well-known families with long histories in Lima, and of course I fell in love with most of them. Many of these recipes are very old, therefore they are made in the traditional manner. Using a batán (mortar stone) to grind ingredients, and many other artisanal utensils that we hardly see in modern day cooking.
- 1 can unsweetened evaporated milk