Posted on | April 5, 2011 | 9 Comments
Manjar Blanco is a favorite component of desserts all over South America, not just in Peru. It’s a delicious dessert sauce or filling made of milk and sugar which is heated slowly until it is caramelized – very thick and concentrated. It also has an aromatic ingredient, typically vanilla, added to the mix. The classic preparation of manjar blanco takes patience and long hours of cooking. It’s the most common filling in the popular dessert cookies alfajores.
There are a variety of flavored manjares, made by adding things like almonds or fruit pulp to the basic ingredients.
As you travel around South America, you’ll find manjar made with some local variations and under different names: In Argentina and many other countries, they have dulce de leche, while in Ecuador you’ll find manjar de leche; in Venezuela, Colombia and Panama they serve arequipe and in Mexico it’s known as cajeta.
How to Make Manjar Blanco:
- In a sauce pan, put 2 cups of evaporated milk, 1 cup of sugar and 1 teaspoon of vanilla. .
- Cook over medium low heat, stirring constantly until the mixture thickens.
- When you can easily see the bottom of the pan while stirring, remove from the heat and let it cool.
Use it as a topping for ice cream, on cookies or as a filling for desserts.
- Manjar de Chirimoya: After cooking, stir in 1 cup of pureed chirimoya fruit.
- Manjar de Coco: Add 60 grams of grated coconut to the ingredients before cooking, cook according to the above directions.
- Manjar de Lucuma: Blend 1 cup of pureed lucuma with 2 cups evaporated milk before cooking, cook according to the above directions.
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