Preparation

put a cup of sugar in a round mold of twenty eight centimeters in diameter, with a hole in the center, bring to low heat, continuing to move in circles, until the sugar dissolves. Get out of the fire. Place the chancay bread and milk in a bowl. press the crumbs with a fork to absorb the liquid.

Add the eggs, the melted butter, the port, the vanilla, the cinnamon, the orange zest, the remaining sugar and the raisins, previously passed through the flour.
Mix with a rubber spatula until integrated.

Pour the preparation into the caramel mold and bake at one hundred and eighty degrees for forty to forty-five minutes, until the dough is cooked. remove from oven and cool. unmold and serve.

Ingredients

  • two and a third cups of sugar
  • eight shredded chancay breads
  • three and a half cups of evaporated milk
  • six eggs
  • four tablespoons unsalted butter, melted
  • a quarter cup of port
  • a tablespoon of vanilla
  • a teaspoon of ground cinnamon
  • a teaspoon of orange zest three quarters of a cup of potatoes
  • four tablespoons of prepared flour