📍 Where this dish comes from: Lima · Historic Center / Plaza Mayor (UNESCO)
Discover the history of this region →
Discover the history of this region →
A café-counter classic across Peru: silky egg custard set over a layer of caramel, made sugar-free without losing the glossy caramel top.
What You’ll Need
Servings: 6 servings
Calories: 220kcal
Ingredients
- 3/4 cup allulose divided
- 2 tbsp water
- 4 large eggs
- 2 cups heavy cream
- 1/2 cup whole milk (or additional heavy cream for lower carb)
- 1 tbsp vanilla extract
- 1 pinch sea salt
Instructions
- Preheat the oven to 325°F. In a saucepan, melt ½ cup allulose with the water over medium heat until deep amber, then quickly pour into 6 ramekins, tilting to coat the bottoms.
- Whisk the eggs, remaining ¼ cup allulose, cream, milk, vanilla, and salt until smooth.
- Strain the custard and pour over the caramel in each ramekin.
- Place the ramekins in a water bath and bake 40–45 minutes, until just set with a slight jiggle in the center.
- Cool, then chill at least 4 hours.
- Run a knife around the edge and invert onto a plate to serve.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 7g | Fat: 17g
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Health Benefits
- Allulose caramelizes like sugar, giving the top layer its classic
- glossy caramel finish without the carbs.