Manjar Blanco Milk Pudding Recipes

Steps:

• Add the milk and 3 cups of the cereal to a large bowl and stir to combine. Let the mixture steep for 1 hour in the refrigerator, then strain out the cereal and discard it, reserving the milk (there should be 4 1/2 cups).
• Add 4 cups of the cereal milk to a large saucepan and warm over medium heat until steaming (do not let boil), about 6 minutes. Meanwhile, whisk together the sugar, cornstarch, egg yolks, 1/2 teaspoon salt and the remaining 1/2 cup cereal milk in a medium bowl.
• Slowly incorporate the warm cereal milk into the egg mixture, whisking constantly to keep the eggs from scrambling. Once combined, pour the mixture back into the pan and turn the heat to medium. Cook, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes.
• Remove the pudding from the heat and stir in the vanilla. Transfer to a large bowl and cover with plastic wrap pressed against the top of the pudding to prevent a skin from forming. Chill the pudding completely, at least 4 hours and up to 1 day.
• Meanwhile, preheat the oven to 400 degrees F. Spread the remaining 1 cup cereal evenly on a baking sheet and drizzle with the agave. Bake until the agave melts and the cereal sticks when pinched, about 5 minutes. Let cool. (The cereal garnish will harden as it cools.)
• Spoon the pudding into bowls and top with the candied cereal pieces and sprinkles.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
• Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
• Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
• Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
• Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
• Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

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.