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Manjar blanco recipe

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Rating:

4/ 5 stars 46 Votes
  • Cuisine: South American
  • Prep Time: 5 min(s)
  • Cook Time: 40 min(s)
  • Makes 4 cups

Manjar blanco is a custard of milk, vanilla and sugar that is simmered until thick, rich and caramelised. It is a traditional sweet enjoyed daily throughout South America – as a filling for pastries, the sweet centre of alfajor biscuits and tejas (filled chocolates) or simply enjoyed on its own as a dessert â€“ one devotee of this recipe described it as ‘pan-scrapingly good'!

Ingredients

1 tbsp butter
1 litre full-cream milk
230 g white sugar
¼ tsp bicarbonate of soda
1 vanilla bean, split
50 g brown sugar
30 g liquid glucose

Preparation

Heat the butter, a quarter of the milk, the white sugar, bicarbonate of soda and vanilla in a saucepan. Bring to the boil and cook, stirring constantly with a wooden spoon, until the mixture starts turning a caramel colour. Add another quarter of milk and the brown sugar. Continue stirring. When the mixture starts thickening, add another quarter of milk. As it thickens again, add the remaining milk and the glucose, turn down the heat and continue stirring until the custard is thick enough for you to see the bottom of the saucepan when you move the spoon through it, or until a little custard put on a plate doesn’t run. The custard cooks for approximately 40 minutes in total. Remove from the heat and keep stirring for a few minutes before pouring into a bowl.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Manjar blanco recipe then browse more South American recipes, dessert recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Comments (12)

Previous Page 1 | 2 Next
12 Sep 2011 08:11 AEST
Natalia becom
Kanata estates
Best Caramel ever
used it to fill cupcakes,very very good!¡!¡!¡!¡!¡
Agree(0 people agree)
Disagree(0 people disagree)
19 Sep 2010 12:41 AEST
Aml
WA
Manjar blanco
Very yummy, not too sweet for caramel which is usually over sweet. It took me a bit longer to cook as this is my first try.
Agree(2 people agree)
Disagree(0 people disagree)
01 Apr 2009 11:15 AEST
imafattie
putney
yuckie
looks like something my cat threw up...
Agree(0 people agree)
Disagree(49 people disagree)
22 Feb 2009 12:46 AEST
Aurora
Castle Hill
strawberries, or cashew/macadamia nuts chopped
the long way to cook this is the way to go, excellent with sliced strawberries add a teaspoon on top, or mix either macadamia nuts or cashew nuts chopped. loved it
Agree(1 people agree)
Disagree(0 people disagree)
21 Feb 2009 06:53 AEST
Catherine
Woollahra
Fabulous
Took a long time but enjoyed musing while stirring and waiting for it to come together - absolutely gorgeous and so much better than the condensed milk substitute, lighter but creamier.
Agree(7 people agree)
Disagree(0 people disagree)
11 Feb 2009 04:35 AEST
Daniel Clarke
West End
Pan scrapingly good.
It turned out amazing, it's just on the right side of too sweet.
Agree(6 people agree)
Disagree(0 people disagree)
26 Jan 2009 07:00 AEST
Cheryl Anne Richardson
Windsor
ridge
Very smooth!! but light at the same time.
Agree(5 people agree)
Disagree(0 people disagree)
24 Jan 2009 10:12 AEST
Mary Ann
Newport
Manjarblanco
Whici really means mana from heaven! Great filling fpr cakes and alfajores. It is worth the effort. The lazy way of course is with condensed milk but it is not the real thing. You can also make yummy treats mixed with coconut or chocolate and made into balls. The sky is the limit for its versatility!
Agree(3 people agree)
Disagree(0 people disagree)
   

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