Manjar Blanco Recipes

PERUVIAN ALFAJORES WITH MANJAR BLANCO

Peruvian Alfajores with Manjar Blanco image

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

Ingredients

2 cups white sugar
3 sticks butter
5 cups cornstarch
2 cups all-purpose flour
4 eggs
3 tablespoons pisco
2 teaspoons vanilla extract
1 teaspoon baking powder
3 tablespoons water, or as needed
2 tablespoons confectioners' sugar, or as needed
2 (14 ounce) cans sweetened condensed milk
1 (6 ounce) can evaporated milk
¼ cup brown sugar
¼ cup confectioners' sugar, or to taste

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 BLANCO (DULCE DE LECHE)

Manjar Blanco (Dulce de Leche) image

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

Ingredients

1/4 cup rice
10 cups whole milk
2 1/2 cups sugar
Pinch of salt
1/4 cup raisins (optional)

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.

MANJAR BLANCO

Manjar Blanco image

Provided by Lorena Salinas from Cravings Journal

Categories Dessert

Time 20m

Number Of Ingredients 2

Ingredients

400 g evaporated milk
400 g condensed milk

Steps:

Put the milks in a pot on low heat and move with a spatula until it thickens. Don't stop moving or the milk will stick to the bottom and burn.
It must look thick in the pot: if you run the spatula across the mix it should take a lot of time (5 seconds) before the base of the pot gets covered again. Then out of the pot it will thicken even more as it cools.

MANJAR BLANCO (MILK PUDDING)

Manjar Blanco (Milk Pudding) image

Provided by Food Network

Categories dessert

Number Of Ingredients 2

Ingredients

2 cans sweetened condensed milk
1 vanilla bean

Steps:

Combine the milk and vanilla bean in a heavy, enameled saucepan. Bring to a boil, reduce the heat to very low and simmer for 1 1/2 to 2 hours, stirring and scraping the bottom of the pan to prevent sticking. The milk should thicken to the consistency of hot fudge. Remove from the heat, remove vanilla bean and beat the mixture with a spoon for a few seconds. Let cool.

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