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MANTECADO
Time: about 30 minutes cooking time, 4-6 hours total
Makes 8 servings
Ingredients:
6 egg yolks
1 cup white sugar
1 cup whole milk
2 tbsp. flour
¼ tsp. salt
1/8 tsp. cinnamon
2 tbsp. vanilla
3 egg whites
4 tbsp. white sugar
1 can evaporated milk
Prep:
- Refrigerate the can of evaporated milk right before before starting to allow it to chill well.
- Separate the yolks from 6 eggs. Keep all 6 yolks and only 3 whites.
Directions:
- Beat the yolks and 1 cup sugar until they are well incorporated.
- In a blender, blend the milk, flour, salt, and cinnamon.
- Mix this well with the yolks.
- Strain into a double-boiler and cook on medium-high heat until the mixture thickens, stirring constantly (may take 20-30 minutes).
- Remove from heat and add the vanilla. Allow to cool completely (about 1 hour in refrigerator).
- Once the egg mixture is at room temperature, in a separate bowl, beat the egg whites while slowly adding in 4 tsp. sugar until they form stiff peaks.
- Fold in the egg mixture until well incorporated. Allow to chill in refrigerator for about an hour.
- Once the custard is chilled, pour the chilled evaporated milk into a round mixing bowl and whisk until it doubles in size and can form soft peaks.
- Gently beat in the chilled custard until well incorporated.
- Pour into a large freezer-safe container and freeze for at least 2 hour, or until it sets.
Notes & Comments:
- This recipe is fairly simple and delicious. It was a hit and was gone in a day. Decided to make it again, but I ended up cutting some corners, especially steps that I thought were unnecessary. It came out just as good and in even less time! Here are the modifiations I made:
- Blend the yolks, sugar, milk, flour, salt, and cinnamon in a blender for about 30 minutes.
- Skip the double boiler (it takes more time to cook). Strain the egg mixture into a a saucepan and cook on low heat, stirring constantly while scraping the bottom, until it thickens into a custard (about 5-10 mins). Remove from heat, stir in vanilla, then refrigerate for an hour.
- Once the egg custard has chilled, beat the egg whites and fold in the egg mixture.
- Whip the chilled evaporated milk. Gently fold together with the egg mixture. Pour into the freezer safe container and freeze.
- While freezing, although not necessary, it might be a good idea to check in every hour or so to mix the ice cream. This will help prevent it from freezing solid and maintain a fluffy texture. You can also just use an ice-cream machine if you prefer.
- I have seen some people add a little nutmeg.
- I have had mantecado before with crushed Maria cookies mixed in. High recommend doing this.
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Receta Original:
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MANTECADO
6 yemas
1 taza azúcar blanca
1 taza de leche
2 cdas. de harina
¼ cdta. de sal
1/8 cdta. de canela
2 cdas. de vainilla
3 claras
4 cdas. azúcar blanca
1 lata leche evaporada
Ponga a enfriar la leche evaporada en una gaveta de refrigerador. Bata las yemas con el azúcar hasta que estén bien espesas. “Osterice” la leche con la harina, sal y canela. Añádala a las yemas. Cuélelo todo y póngalo al baño de María revolviendo constantemente hasta espese. Añádale la vainilla y déjelo refrescar. Bata las claras a punto de nieve añadiéndoles poco a poco el azúcar. Agrégueles poco a poco la crema de huevo ya fresca. Viértalo todo en una gaveta del refrigerador y déjela enfriar. Cuando ya la leche evaporada esté bien congelada viértala en un taza bola y bátala gasta que esté bien espese y cremosa. Añádale la otra mezcla fría y bátalo hasta unirlo todo. Viértalo en dos gavetas de refrigerador y déjelo enfriar nuevamente hasta que cuaje. Aproximadamente 2 horas. Da 8 raciones.
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