MANJAR OR DULCE DE LECHE - TRADITIONAL STOVETOP PREPARATION
Recipe for homemade manjar or dulce de leche, a traditional Latin dessert made by caramelizing milk and sugar.
Provided by Layla Pujol
Categories Sweets
Time 3h
Number Of Ingredients 4
Steps:
- Combine all the ingredients in large pot over medium low heat, stir until the sugar or panela is well dissolved. Reduce the heat to low.
- Continue cooking until the mixture is significantly reduced and starts to thicken while the color changes from a creamy beige to a caramel tone - it will take between 2 ½ hours to 3 hours for the dulce de leche to be done.
- During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling over and sticking. During the last hour it needs to be stirred more frequently and has to be watched very closely to keep it from burning - you can also decrease the heat to low. Cook it until it has a dark amber or caramel tone and has a creamy consistency. Keep in mind that it will thicken more when it cools down.
- Can be served warm or cold and must be kept refrigerated.
MANJAR BLANCO (DULCE DE LECHE)
Making Dulce de Leche from scratch is a lot easier than you might think. In Colombia we have 2 different ways to make it. Arequipe, which is from my hometown of Antioquia and is made with milk, sugar and cinnamon. And, Manjar Blanco, which is from Del Valle region and is made with milk, soaked
Provided by Erica Dinho
Number Of Ingredients 5
Steps:
- Place the rice with some water in a bowl and set aside for 2 days. Rinse and drain the rice.
- Place the soaked rice in a food processor or blender with 1 cup of whole milk.
- In a medium pot, place the rice and milk mixture, the rest of milk, sugar and salt and bring to a boil.
- Reduce the heat to medium-low, stirring often with a wooden spoon for about 3 hours or until the color changes to caramel and the mixture is thick as a pudding. Add the raisins and let it cool.
- Pour into a glass container and cover. Refrigerate up to a week.
CEREAL MILK PUDDING
The sweet, nostalgic flavor of cereal milk is the entire reason for this fun dessert. If you don't have agave to make the garnish, you can easily use honey.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add the milk and 3 cups of the cereal to a large bowl and stir to combine. Let the mixture steep for 1 hour in the refrigerator, then strain out the cereal and discard it, reserving the milk (there should be 4 1/2 cups).
- Add 4 cups of the cereal milk to a large saucepan and warm over medium heat until steaming (do not let boil), about 6 minutes. Meanwhile, whisk together the sugar, cornstarch, egg yolks, 1/2 teaspoon salt and the remaining 1/2 cup cereal milk in a medium bowl.
- Slowly incorporate the warm cereal milk into the egg mixture, whisking constantly to keep the eggs from scrambling. Once combined, pour the mixture back into the pan and turn the heat to medium. Cook, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes.
- Remove the pudding from the heat and stir in the vanilla. Transfer to a large bowl and cover with plastic wrap pressed against the top of the pudding to prevent a skin from forming. Chill the pudding completely, at least 4 hours and up to 1 day.
- Meanwhile, preheat the oven to 400 degrees F. Spread the remaining 1 cup cereal evenly on a baking sheet and drizzle with the agave. Bake until the agave melts and the cereal sticks when pinched, about 5 minutes. Let cool. (The cereal garnish will harden as it cools.)
- Spoon the pudding into bowls and top with the candied cereal pieces and sprinkles.
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 (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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