Desserts
Chuño Pudding
Creamy potato-starch pudding with milk, a specialty from southern Chile.
VegetarianGluten-free
Ingredients
- 750 ml milk
- 60 g chuño (potato starch)
- 100 g sugar
- 1 teaspoon vanilla extract
- 1 piece lemon peel
- Ground cinnamon, to serve
Step-by-step
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- Dissolve the chuño in 150 ml cold milk and set aside.
- Put the rest of the milk, the sugar, vanilla and lemon peel in the mixing bowl and heat 6 min/90°C/speed 2.
- Remove the lemon peel.
- Add the dissolved chuño and cook 6 min/90°C/speed 3 until thickened.
- Pour into glasses and let cool.
- Sprinkle with cinnamon before serving.
Tips
- Stir the chuño well before adding so it doesn't settle.
- Serve cold so it takes on a soft, flan-like body.
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