Tony Custer

Huevo Chimbo

banner
Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
The Art of Peruvian Cuisine: Volume 1
The Art of Peruvian Cuisine

By Tony Custer

Published 2000

  • About

This is the Peruvian version of the Eastern European Baba au Rhum. In this recipe a rich egg based cake mixed with the Peruvian distilled brandy pisco is then soaked in syrup made with even more pisco before serving. How much more deliciously decadent can you get?

Ingredients

  • 18 egg yolks
  • cup pisco or brandy
  • 2 eggs

Method

Preparation

Preheat oven to 300°F/150°C. Line the base and sides of a 9 x 11 x 2½ in- (22 x 32 x 6 cm-) cake mold with greased wax paper.

With an electric beater, beat the egg yolks, the whole egg and the pisco together until the mixture turns a pale lemon color.