Queso de Flandes
Despite their name, these Peruvian sweets do not have cheese, and since their origin is unknown, no one is sure if they were named because they were first made in the Flanders region, in Belgium, or if the name is a deformation of the word flanes (plural of flan, in Spanish).
Makes: 50Hands-on: 1 hour 45 minutesTotal: 3 hours 45 minutesDifficulty: Medium
- 1 can (12 oz.) unsweetened evaporated milk
- 1 cup granulated sugar
- 1 cup peeled and ground Brazil nuts
- 2⁄3 cup ground pecans
- 8 egg yolks
- 1 tsp. ground cloves
- 1 tsp. ground cinnamon
- 3⁄4 cup powdered sugar, sifted
- In a heavy saucepan, combine milk and sugar. Cook over high heat and when the milk is hot, add Brazil nuts and pecans.
- Cook, stirring constantly, until you can see the bottom of the saucepan, about 45 minutes. Turn off the heat and let cool.
- Beat the egg yolks in a mixer until light and fluffy. Add them to the milk mixture, stirring. Add cloves and cinnamon and cook over low heat until the mixture is almost dry, about 35 minutes. Let it cool.
- Form balls the size of a walnut and roll each one in powdered sugar. Serve.