Peruvian Lucuma Cream Dump Bake

Serves 6 · 12 min prep · 45 min cook

Ingredients

• 1/2 cup lucuma powder
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup heavy cream
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp pinch of salt
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted
• 1 tsp cinnamon for dusting

Instructions

1. 1Preheat the oven to 350°F and grease an 8-by-8-inch baking pan.
2. 2In a blender or large bowl combine the lucuma powder, sweetened condensed milk, evaporated milk, heavy cream, eggs, vanilla, and salt; blend or whisk until completely smooth and freckled with lucuma.
3. 3Pour the lucuma cream base straight into the prepared pan.
4. 4In a separate bowl whisk the flour, baking powder, and granulated sugar.
5. 5Drizzle the melted butter into the dry mix and stir with a fork until crumbly clumps form.
6. 6Scatter the buttery crumb mixture evenly over the lucuma cream; do not stir—this is a true dump-and-bake layer.
7. 7Dust the top lightly with cinnamon.
8. 8Bake 40 to 45 minutes until the top is set and golden in spots, the edges pull slightly from the pan, and the center still has a gentle jiggle like a custard.
9. 9Cool on a rack at least 30 minutes so the cream layer firms enough to slice.
10. 10Cut into squares and lift out with a spatula.
11. 11Serve slightly warm or chilled; the lucuma flavor deepens as it cools.
12. 12Store leftovers covered in the refrigerator up to three days.