Description
A luscious dessert.
Ingredients
Units
- 1 can (12 fl oz) evaporated milk
- 1 can (14 oz) condensed milk
- 3 eggs, separated into whites and yolks
- 1 cup of sugar
- 1/4 cup sweet wine, port, or marsala
- ground cinnamon for dusting
Instructions
- Combine the evaporated milk and condensed milk in a pan with a thick base. Cook over medium heat, stirring until it caramelizes and has the same color as dulce the Leche (45 minutes). At first, you can stir occasionally, but during the last 15 minutes, it’s advisable to stir constantly. It will thicken, and when you move the spoon, you can see the bottom of the pan for a few seconds. Lower the heat to a minimum.
- In a bowl, beat the yolks for 30 seconds with a hand whisk. Slowly add one ladle of the cooked milk mix in a continuous thread, stirring all the time. Then add the yolks with the milk back to the pan, stirring vigorously. Manjar Blanco is now ready.
- Cook for 2-3 minutes, stirring. Remove from heat and allow to cool for 10-15 minutes. Stir occasionally.
- Distribute the manjar blanco in the glasses you are serving them in.
- Prepare a Bain Marie. Place the sugar, egg whites, and wine in a bowl, and cook over Bain Marie, stirring until the sugar has completely dissolved. Turn off the heat.
- Beat the egg whites with a mixer to obtain a silky and bright meringue. Keep over the Bain Marie to use the residual heat.
- Pipe or spoon over manjar blanco and sprinkle with cinnamon.
- Refrigerate or serve immediately.
Nutrition
- Serving Size:
- Calories: 446
- Sugar: 73.7 g
- Sodium: 181.7 mg
- Fat: 9.4 g
- Saturated Fat: 5.2 g
- Carbohydrates: 79.9 g
- Fiber: 0.4 g
- Protein: 12.6 g