Enjoy this traditional Peruvian dessert consisting of just two main components: manjar blanco caramel cream, and fluffy meringue. It's a sigh from Lima!
- Servings 2.4
- 50 mins.
- 1 can Evaporated Milk
- 1 can Sweetened Condensed Milk
- ½ tsp. Vanilla Extract
- 3 Eggs
- 1 cup Sugar
- ½ cup Port Wine
- Ground Cinnamon
- In a heavy saucepan, cook the evaporated milk, the sweetened condensed milk and the vanilla extract over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns to a caramel color, for about 40 minutes. Take off the heat.
- Separate the egg whites from the yolks. Beat the egg yolks in a bowl. Add a couple tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan. Mix carefully and reserve.
- In another saucepan, mix the sugar and Port wine. Boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
- Meanwhile, beat the egg whites at high speed until soft peaks form.
- Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
- Pour the cooked milk mixture (manjar blanco) in individual cups. Cover with meringue in a decorative fashion by using a piping bag and a decorative tip.
- Dust with powdered cinnamon. Garnish with mint. Serve cold or at room temperature.
The best pairing for this traditional Peruvian Dessert
You can pair this dessert with Peruvian Pisco