Recipe for roasted milk in a bain-marie

The Peruvian chicken chili pepper recipe is one of the most typical dishes of Peruvian gastronomy. It is a cream made from shredded cooked chicken and cooked with a series of ingredients that we specify below. This traditional dish, which can be made as a chicken in sauce or a stewed chicken, is usually served with white rice or cooked potatoes. Do not miss this step by step in Free Recipes if you do not know how to make Peruvian chicken chili. Ingredients to make Peruvian chili pepper:  2 units of chicken or hen breast  3 cups of water (720 milliliters)  ½ unit of sliced ​​bread  1 jar of evaporated milk  1 teaspoon minced garlic  ½ teaspoon of pepper  1 teaspoon salt  1 cup diced onion  3 tablespoons of yellow ground chili  2 units of boiled eggs  4 units of yellow or white potatoes How to make Peruvian Aji de Gallina: Cook the chicken in boiling water. When it's ready, remove it and crumble it. Don't discard the leftover broth. Tip: Remember that if you want to prepare the a

The algarrobina cocktail is a typical drink of the cities of Peru and its preparation is very simple. The carob is a substance from the carob, a pod-shaped fruit, very rich in vitamins and proteins. It also adds a lot of flavor to the recipes where it is included. If you also want to benefit from this food while enjoying a delicious drink, read on and learn how to prepare this easy carob cocktail. Ingredients to make easy carob cocktail:  1 jar of evaporated milk  8 ice cubes  2 tablespoons of Algarrobina  1 unit of Egg  5 tablespoons of Sugar  1 small glass of Peruvian Pisco How to make easy carob cocktail: To make this carob cocktail you will need a blender or mixer. Pour the evaporated milk into the bowl of the blender, add the carob and blend everything for a few minutes. When they are integrated, add the pisco and sugar and continue beating. Then add the ice and finally the whole egg and continue blending until everything is crushed. Once the Peruvian cocktail is made, serve it in

Chancaca mazamorra is a traditional dessert of Peruvian cuisine. Chancaca, known in other countries as panela or piloncillo, is a sweet made mainly with the juice extracted from sugar cane. Said juice is cooked at high temperatures and then left to dry until solid. In Peru, chancaca is used to make multiple desserts, as well as to sweeten traditional drinks. Keep reading and discover with RecetasGratis.net how to make mazamorra de chancaca. Ingredients to make Mazamorra de chancaca:  1 kilogram of wheat flour  ½ piece of Chancaca  5 units of Cloves  3 branches of Cinnamon  2 jars of milk  Sugar to taste  1 pinch of ground Cinnamon  1 glass of white wine or pisco  1 handful of Raisins How to make Mazamorra de chancaca: To prepare this Peruvian dessert, the first thing you should do is take a saucepan and add a little water, the cinnamon, the cloves and the chancaca. Cook over medium heat until the chancaca melts. Besides, dissolve the flour in a little cold water. When there are no lump

Enriched with basil, cheese and egg yolks, baked ricotta goes splendidly with an easy ratatouille of courgettes, aubergines and tomatoes. Elements Small meal For four individuals for four baking dishes of approx. 1.5 dl 1 bunch of basil 250 g of cottage cheese four tablespoons of grated cheese 1 litre of semi-fat cream 2 egg yolks herb salt 200 g of zucchini 300 g of eggplant 2 teaspoons of tomato paste four tablespoons of olive oil somewhat water to moist 200 g of tomatoes Find out how to proceed Preparation: approx. 35 minutes Warm the oven to 180 ° C. Finely chop half of the basil and blend it with the ricotta, cheese, cream and egg yolks. Season with herb salt and distribute the mass within the baking dishes. Bake within the oven for approx. 15 minutes. In the meantime, lower the courgettes and aubergines into cubes. Fry the tomato paste within the oil, add the diced greens and fry them briefly. Moist with somewhat water, cowl with a lid and prepare dinner for about 5 minutes. Let

Roasted milk is a very popular dessert in Latin America. The version that I share with RecetasGratis is the one we make in Peru and it is the one that brings back memories of when I was a child. Peruvian roasted milk, unlike similar desserts such as flan or flipped cream, does not have caramel and does not come out of the mould. It is eaten in the same mould where it is baked and its characteristic is that it has a layer of burnt milk on the surface. So here I leave you the recipe for roasted milk in a double boiler step by step. Enjoy! Ingredients to make Roasted milk in a water bath:  500 millilitres of fresh whole milk  100 grams of granulated white sugar  1 teaspoon vanilla extract  3 units of Eggs  1 unit of Egg yolk  1 pinch of salt How to make roasted milk in a bain-marie: The first step in making this bain-marie roasted milk is to preheat the oven to 170 ° C. Then put the milk, sugar and vanilla in a pot and heat over medium heat, it should not boil. Trick: What we achieve with