Arequipa Sunrise Custard

Arequipa Sunrise Custard is a cherished dessert hailing from the picturesque city of Arequipa, Peru. This dessert captures the essence of the city known for its stunning volcanic landscapes and rich cultural heritage. The city of Arequipa, often referred to as the 'White City', is renowned for its unique culinary traditions that blend indigenous flavors with Spanish influences. This custard, inspired by a rich tapestry of local ingredients and culinary techniques, embodies the city's vibrant and warm spirit, much like the golden sunrise over the majestic Andes.

Ingredients

• Condensed Milk
• Evaporated Milk
• Egg Yolks
• Vanilla Extract
• Granulated Sugar
• Cinnamon
• Star Anise
• Lime Zest
• Cloves
• Water

Preparation

Step 1: Preparing the Caramel Base

Begin by making the caramel. In a medium saucepan, combine sugar and water. Place over medium heat, stirring constantly until the sugar dissolves and turns a rich amber color. Carefully pour the hot caramel into a mold or individual ramekins, swirling to coat evenly. Allow it to cool and harden.

Step 2: Mixing the Custard

In a large mixing bowl, whisk together condensed milk, evaporated milk, and egg yolks until well combined. Add in vanilla extract, cinnamon, star anise, cloves, and lime zest, mixing until the ingredients are fully incorporated. Strain the custard mixture to ensure a smooth texture.

Step 3: Cooking the Custard

Preheat your oven to 325°F (163°C). Pour the custard mixture over the hardened caramel in the mold or ramekins. Place these in a large baking dish with high sides. Fill the baking dish with hot water halfway up the sides of the molds to create a bain-marie or water bath. Bake for approximately 50-60 minutes or until the custard is set with a slight jiggle in the center. Use a cooking timer to keep track.

Step 4: Cooling and Serving

Remove the custard from the oven and allow it to cool in the water bath. Once cooled, transfer to the refrigerator to chill for at least two hours, or overnight for best results. To serve, run a knife around the edges of the mold or ramekins and invert onto a plate, letting the caramel flow over the custard. Enjoy the custard as a delightful end to a Peruvian-inspired meal, perhaps accompanied by a cup of rich Arequipa coffee.

How to Enjoy Arequipa Sunrise Custard

Arequipa Sunrise Custard can be enjoyed solo or complemented with fresh berries or a dollop of whipped cream. The dessert pairs wonderfully with a lightly brewed coffee or herbal tea. This custard is perfectly suited after a hearty Peruvian feast; think ceviche, lomo saltado, or rocoto relleno. Bringing together the warmth of spices and the vibrant zesty notes of local Arequipa produce, this dessert is sure to transport you to the sunlit streets of Peru.