← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 395 g sweetened condensed milk (1 tin)
• 410 g evaporated milk (1 tin)
• 3 egg yolks (keep the whites)
• 1 tsp vanilla extract
• 120 ml Port wine
• 150 g Sugar
• 3 egg whites (from above)
• 1 pinch Salt
• ½ tsp ground cinnamon, to dust

Method

1. Put both milks in a heavy pan over medium-low heat. Cook, stirring constantly with a spatula and scraping the base, for 25–30 min, until it turns light caramel in colour and thick enough that a line drawn across the pan stays open for a second.
2. Take the pan off the heat. Beat the yolks in a bowl, whisk in a ladle of the hot custard, then whisk it all back into the pan. Return to low heat for 2 min, stirring, then add the vanilla.
3. Spoon the custard into 6 glasses or one serving dish and leave to cool.
4. For the meringue, boil the port and sugar in a small pan for 6–8 min, until syrupy and at 115°C (240°F) on a sugar thermometer, or until a drop in cold water forms a soft ball.
5. Meanwhile, whisk the egg whites with the salt to stiff peaks. With the mixer running, pour in the hot syrup in a thin stream, then keep whisking for 5 min, until thick, glossy and only just warm.
6. Pipe or spoon the meringue over the custard, dust with cinnamon and chill for 2 hours before serving.

Tips

• The hot syrup cooks the egg whites; most of the alcohol boils off, but a trace remains, so use grape juice reduced the same way if you want it alcohol-free.
• Leftover manjar blanco is wonderful spread on toast or between biscuits.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru 196 flavors Peru Delights