The famous Peruvian dessert made with condensed milk and Carnation.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
Mix the condensed milk and the evaporated milk in a pot and simmer constantly, mixing until the milk is firm and separated when a spoon is passed.
The milks are removed from the fire (already with a consistency of delicacy) and the egg yolks and the vanilla essence are added quickly mixed.
The delicacy is emptied into a glass container and allowed to cool.
In an electric mixer beat the egg whites with a pinch of salt to the point of snow.
Sugar is added little by little to create meringue and port.
Finally, decorate the delicacy with the meringue and sprinkle with cinnamon powder.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Chocolate and Almond Energy Shake
Light Oatmeal Pudding with Red Fruits
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: