Manjar Blanco Milk Pudding Recipes

PIO NONO WITH MANJAR BLANCO

Pio Nono with Manjar Blanco image

Provided by Food Network

Categories dessert

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 eggs
2/3 cup sugar
1/2 cup sifted cake flour
1/4 teaspoon coarse salt
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
Powdered sugar to coat waxed paper
Manjar Blanco (see recipe)
Raspberry sauce (optional)

Steps:

Line a jellyroll pan with parchment paper and set aside. Preheat an oven to 350 degrees F.
Whisk together eggs and sugar and place in the top of a double boiler set over mediumhigh heat. Beat until mixture is hot (about 140 degrees F). Remove from the heat and continue beating until mixture holds a limp peak. Sift together flour and salt and fold into egg mixture. Fold in butter a tablespoon at a time. Gently stir in vanilla.
Pour batter into prepared pan, spreading out as necessary to create an even surface. Bake for 13-15 minutes.
Meanwhile, prepare a rectangle of waxed or parchment paper that is the same size as the pan, and cover the paper with powdered sugar.
Remove pan from oven and immediately invert cake onto prepared paper. Remove parchment paper and trim cake to smooth sides. Let cake cool completely, then spread with Manjar Blanco. Roll cake and sprinkle the outside with powdered sugar.
To serve, slice cake to form spirals. Serve with raspberry sauce if desired.

MAJA BLANCA (COCONUT PUDDING)

Maja Blanca (Coconut Pudding) image

This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.

Provided by Your Cooking Papa

Categories World Cuisine Recipes Asian Filipino

Time 2h25m

Yield 10

Number Of Ingredients 7

Ingredients

½ cup water
½ cup cornstarch
1 cup coconut milk
¾ cup water
½ cup white sugar
¼ cup fresh sweet corn kernels
¼ cup sweetened flaked coconut

Steps:

Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.2 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.8 g, Sodium 10.3 mg, Sugar 10.8 g

CREAMY MANJAR (DULCE DE LECHE)

Creamy Manjar (Dulce de Leche) image

I got my first taste of this creamy caramel in Chile. Knowing I couldn't buy it where I live in the United States, I practiced with trial and error until I found this lovely recipe. Use as a spread on toast or rolls, add to brownie recipes, sandwich between sugar cookies, stir into coffee, or find your own way to enjoy this creamy Latin American caramel!

Provided by skylar

Categories World Cuisine Recipes Latin American South American Chilean

Time 1h30m

Yield 50

Number Of Ingredients 7

Ingredients

1 gallon whole milk
4 cups white sugar
1 cup granular sucralose sweetener (such as Splenda®)
2 teaspoons vanilla extract
2 teaspoons baking soda
2 tablespoons water
1 pinch salt

Steps:

Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 19.7 g, Cholesterol 7.8 mg, Fat 2.5 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 84.7 mg, Sugar 19.5 g

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