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6 Serves
86 Mins
In a heavy-bottomed pot, combine the evaporated milk and sweetened condensed milk. Cook over medium-low heat, stirring constantly, until the mixture thickens into a caramel-like consistency known as manjar blanco.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
441 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
547 mg / 1,250 mgPotassium
658 mg / 4,700 mgSodium
560 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
0 g / 28 gSugar
40 g / 50 gSaturated Fat
13 g / 20 gCholesterol
627 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Remove the pot from the heat and quickly whisk in the egg yolks to temper them into the warm caramel base. Set aside to cool.
In a separate saucepan, combine the granulated sugar and port wine. Heat until the mixture reaches the soft-ball stage using a candy thermometer.
While the syrup cooks, whip the egg whites in a mixing bowl until stiff peaks form.
Slowly pour the hot port syrup into the egg whites while continuing to whip until the meringue is glossy and cool.
Divide the manjar blanco into serving glasses and top with the port meringue. Dust with cinnamon before serving.
2
g37
g11
g
French