For the same dinner party that I did this Spinach and ricotta stuffed crepes with our friends, I wanted to make a dessert with lucuma. I love to introducing Americans to the lucuma flavor, which is so complex that they can not believe that is a fruit. The method is the same you would use for a custard. Is pretty sweet, but no less addictive. It lends itself well to be serve in small cups.
- 1 can condensed milk
- 1 can evaporated 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
- In a medium bowl mix the egg yolks and cornstarch and whisk until thoroughly mixed, about 3 minutes.
- Place the milks and lucuma puree into a medium saucepan and cook over medium-high heat for 5 minutes. Pour slowly and always whisking with a balloon whisk over the egg yolks.
- 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, always whisking. Place in individual glasses and leave to cool before putting the meringue.
- 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 cool, about 5 minutes.
- Place in a pastry bag and decorate the glasses or simply place it with a spoon, sprinkle with cinnamon and serve.