Peruvian Bienmesabe Recipe
Until recently I did not know the bienmesabe , a typical old dessert. I saw it for the first time in a bakery, it made me curious to try it and I bought it. From that moment on, I wanted to learn how to do it at home. After a few days I asked my grandmother and she, an expert pastry chef, shared her recipe with me and here I bring it to you. Let's go with the recipe!
How to prepare Bienmesabe
This rich dessert has been part of the Lima culture for an extensive amount of time and is a recipe that goes from family to family, delighting palates. You'll love it.
|🔪 Prep Time||10 minutes|
|🍲 Cook Time||20 minutes|
|⏲️ Total Time||30 minutes|
|🍽️ Servings||5 servings|
|🔥 Calories||160 calories|
- 1kg sweet potato
- 1kg of sugar
- 1 cup of milk
- 9 egg yolks
- 1/4 cup sweet wine
- 2 teaspoons vanilla essence
- 3 cloves
- 3 cinnamon sticks
- In a pot full of water, cover the peeled sweet potato and parboil it together with the cinnamon and cloves until it is well cooked.
- Remove them from the pot and press until they have the texture of a puree. Then add the mashed sweet potato, sugar and milk to all. Cook it over medium heat for about 20 minutes.
- Remove the pot from the heat and add the beaten egg yolks, the sweet wine and the vanilla essence and mix everything very well.
- Check until all the ingredients are well integrated and the dessert will be ready to serve.
An advice ideal for your Bienmesabe.
Tips and tricks
- You can accompany the decoration with cinnamon powder or chopped nuts as most do.
The Bienmesabe is one of the traditional and ancient desserts of Peru made from sweet potato , belongs to that old Lima of picarones, purple mazamorra, etc. It is said that these desserts were spread by nuns from different convents, a fundamental place for the history of our confectionery.
They were the Spanish nuns who arrived in Latin America bringing with it their recipes and making them popular in our country. Its origin itself is in the region of Andalusia belonging to Spain. Initially it was prepared with almonds, raisins etc.
These nuns passed on their pastry knowledge and later the ingredients were modified, coupling them to what our land produces.
Currently the Bienmesabe has been adapted to each region. In Lambayeque, for example, pumpkin is used instead of sweet potato, which is the most common preparation.
If you liked this recipe, I ask you to comment, value and share it on social networks below so that more people can try it. Thank you!
The bienmesabe It is the dessert of the Old Lima. Do you want more recipes from peruvian desserts ? Here is the list of desserts we have on the page:
- Recipe to make a Delicious Panettone
- How to prepare Turrón de Doña Pepa
- Recipe to prepare the delicious Mazamorra Morada
- Prepare Peruvian Rice Pudding
- Picarones Recipe
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If you want to know more recipes similar to Bienmesabe you can visit our category Desserts.
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