Manjar Blanco Milk Pudding Recipes
PERUVIAN ALFAJORES WITH MANJAR BLANCO
These are the nectar of the gods. Shortbread cookies with a sweet filling, covered in powdered sugar. Mmm. They are time consuming to make, but always worth it.
Provided by Kara Marie Cormier
Categories World Cuisine Recipes Latin American South American Peruvian
Time 2h10m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
- Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
- Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
- Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
- Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
- Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 35.9 g, Cholesterol 37.3 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 83 mg, Sugar 19.7 g
MANJAR BLANCO (MILK PUDDING)
Steps:
- Combine the milk and vanilla bean in a heavy, enameled saucepan. Bring to a boil, reduce the heat to very low and simmer for 1 1/2 to 2 hours, stirring and scraping the bottom of the pan to prevent sticking. The milk should thicken to the consistency of hot fudge. Remove from the heat, remove vanilla bean and beat the mixture with a spoon for a few seconds. Let cool.
MANJAR (DULCE DE LECHE) FROM SCRATCH
This is one hundred percent Chilean. It is a sort of caramel that can be found everywhere in Chile. Actually, most pastrymaking in my country has manjar in it. The truth is that one can eat manjar anytime during the day and in many different ways: with bread, cheese, cookies and, my favorite, with meringue. Some of my foreign friends love it, some others hate it, so I guess you must give it a try and judge then.
Provided by Makka
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h35m
Yield 16
Number Of Ingredients 4
Steps:
- Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour or more.
- Stir in baking soda. Continue cooking until the caramelized milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 15.3 g, Cholesterol 6.1 mg, Fat 2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 44.1 mg, Sugar 15.3 g
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