HOMEMADE DULCE DE LECHE ICE CREAM
Steps:
- Combine the milk with the sugar in a large mixing bowl, mix well until the sugar is completely dissolved.
- Add the cream and the vanilla extract, stir and mix well.
MANJAR (DULCE DE LECHE) FROM SCRATCH
This is one hundred percent Chilean. It is a sort of caramel that can be found everywhere in Chile. Actually, most pastrymaking in my country has manjar in it. The truth is that one can eat manjar anytime during the day and in many different ways: with bread, cheese, cookies and, my favorite, with meringue. Some of my foreign friends love it, some others hate it, so I guess you must give it a try and judge then.
Provided by Makka
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h35m
Yield 16
Number Of Ingredients 4
Steps:
- Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour or more.
- Stir in baking soda. Continue cooking until the caramelized milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 15.3 g, Cholesterol 6.1 mg, Fat 2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 44.1 mg, Sugar 15.3 g
MANJAR OR DULCE DE LECHE - TRADITIONAL STOVETOP PREPARATION
Recipe for homemade manjar or dulce de leche, a traditional Latin dessert made by caramelizing milk and sugar.
Provided by Layla Pujol
Categories Sweets
Time 3h
Number Of Ingredients 4
Steps:
- Combine all the ingredients in large pot over medium low heat, stir until the sugar or panela is well dissolved. Reduce the heat to low.
- Continue cooking until the mixture is significantly reduced and starts to thicken while the color changes from a creamy beige to a caramel tone - it will take between 2 ½ hours to 3 hours for the dulce de leche to be done.
- During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling over and sticking. During the last hour it needs to be stirred more frequently and has to be watched very closely to keep it from burning - you can also decrease the heat to low. Cook it until it has a dark amber or caramel tone and has a creamy consistency. Keep in mind that it will thicken more when it cools down.
- Can be served warm or cold and must be kept refrigerated.
CREAMY MANJAR (DULCE DE LECHE)
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
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
MILHOJAS OR THOUSAND LAYERS CAKE
The traditional cake in Chile. Layers of thin, crunchy dough and dulce de leche and jam. Recipe from scratch.
Provided by Pilar Hernandez
Categories Cake
Time 1h30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350F or 180C.
Nutrition Facts : Calories 420 calories, Sugar 25.1 g, Sodium 182.3 mg, Fat 24.2 g, SaturatedFat 9.7 g, TransFat 0.2 g, Carbohydrate 43.6 g, Fiber 1.5 g, Protein 8.1 g, Cholesterol 68.7 mg
CHILEAN CAKE RECIPE
My Mother-In-Law from Chile was a cook. This is one of our favorite birthday/holiday cake. It tastes so much better the next day. Definitly worth the effort.
Provided by aldine_figueroa
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
- Add sugar, mix in well.
- Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
- In a separate bowl, mix flower and baking powder with whisk or fork.
- Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
- (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
- Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
- Cook on 300 degrees for appx 40 minutes. Until cake is golden.
- While cake is cooking prepare fruit and cream (frosting).
- Fruit.
- Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
- In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
- Put fruit in Fridge to cool a little before cake is finished.
- Cream (Frosting).
- 1 Big (I think it is 1 ltr) Heavy Whip Cream.
- ¾ cup of sugar.
- Mix on High until texture is much like a soft frosting, not liquid.
- You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
- Finishing Cake.
- Once cake is cooked let it cool.
- Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
- Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
- Listo! The cake is ready.
Nutrition Facts : Calories 433.6, Fat 8.8, SaturatedFat 2.7, Cholesterol 370.1, Sodium 213.8, Carbohydrate 77.2, Fiber 0.4, Sugar 66.5, Protein 12.4
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