Dulce_de_leche_Chefo.jpgThe term "Manjar Blanco" is used in Peru, Colombia, and Chile. It refers to a set of similar dishes traditionally made by slowly cooking milk to thicken and reduce the volume, and gradually adding sugar. In some regions other ingredients such as vanilla bean, citrus juices, cinnamon, and even rice may also be added. Usually a double boiler of some sort is used to prevent browning of the mixture (which would give it a different flavor). The result is a brown or cream-colored, thick spread with a consistency much like that of a thick cake frosting, although the flavor more resembles a sweetened cream. The cooking process is largely the same as for creating sweetened condensed milk except that the result is normally thicker. Although manjar blanco can be used as spread much like jelly or jam is used in the U.S., it is also commonly used as a filling for pastries and cookies.“Manjar Blanco” is a term used to refer to a variety of delicacies in the Spanish-speaking world. In South America, it refers to a sweet, white pastry spread made with milk. This term is sometimes used interchangeably with dulce de leche.

Back to Home