Ingredients3 h 45 m servings 401 cals
- Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
- Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.
- Editor's Note:
- To pasteurize your egg whites, you can make a Swiss meringue: combine the 2 egg whites with about 1/2 cup granulated sugar in a stainless steel mixing bowl. Heat over a double boiler, stirring constantly, until sugar is melted and egg whites are hot to the touch. Remove from heat and whip until fluffy and stiff. Alternately, you can substitute 1/4 cup pasteurized liquid egg whites and save the raw egg whites for another use. Pasteurized whites take longer to whip, but will work just fine. Learn more about How to Pasteurize Egg Whites in our article.
Per Serving: 401 calories; 11.9 g fat; 62.4 g carbohydrates; 11.6 g protein; 109 mg cholesterol; 171 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is exactly like what I had at homes & fine restaurants in Santiago! Even my mother in law who "never has seconds of anything!" went back for more. Next time I will make it the day before ra...
I liked this sweet. May be it`s too sweet, you couldn`t eat much, but it`s good. I added 1/2 cup sugar in the egg whites. If you like sweetened condensed milk, you will like this sweet.
WOW, if you're looking for sweet, this is it!! I was looking to use up some ingredients on hand and found this recipe. I couldn't bring myself to add a full cup of powdered sugar to the meringue...