Manjar del Cielo is a traditional Spanish dessert known for its soft, sweet, and pleasant texture, thanks to the addition of almonds. This dessert requires careful preparation of the syrup to achieve the perfect consistency for cooking the egg yolks, resulting in a smooth and airy mixture. For decoration, you...
Ingredients
eggs10
sugar750g
almonds250g
heavy cream whipped to chantilly consistency250g
vanilla extract1/2tsp
margarine1/2tsp
Nutrition (per serving)
Calories
661.9kcal (33.1%)
Protein
5.8g (11.62%)
Carbs
56.9g (20.71%)
Sugars
93.8g (100%)
Healthy Fat
35.1g
Unhealthy Fat
11.4g
% Daily Value based on a 2000 calorie diet
How to make Manjar del Cielo
- Step 1
In a saucepan, place 500 grams of sugar and cover with water. Heat over low heat until it begins to boil and forms a thick syrup.
- Step 2
Let the syrup cool slightly, then gradually add it to the twelve lightly beaten egg yolks, stirring gently without stopping.
- Step 3
Add the vanilla extract and the almonds, previously chopped or processed in a blender.
- Step 4
Pour this mixture into a mold that has been caramelized beforehand.
- Step 5
Cook in a water bath (baño de María) in a preheated oven at 180°C (350°F) for about 25 minutes.
- Step 6
Remove from the oven and let cool in the refrigerator.
- Step 7
Unmold and cover with the whipped cream (chantilly), sprinkling grated chocolate on top.
- Step 8
To accompany, beat the egg whites with the remaining sugar until stiff peaks form. If desired, add ½ teaspoon of ground cinnamon for flavor.
- Step 9
Using a dessert spoon, divide the egg whites into small portions on a baking sheet greased with margarine. Bake in a very hot oven until they begin to brown.
Nutrition (per serving)
Nutrition (per serving)
Calories
661.9kcal (33.1%)
Protein
5.8g (11.62%)
Carbs
56.9g (20.71%)
Sugars
93.8g (100%)
Healthy Fat
35.1g
Unhealthy Fat
11.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the syrup reaches the right consistency before adding it to the egg yolks to avoid curdling.
For a richer flavor, lightly toast the almonds before blending or chopping them.
If you prefer not to make meringue, use pastry dulce de leche for decoration instead.
Serve the dessert well chilled for the best texture and flavor.
Use a caramelized mold to enhance the flavor and presentation of the dessert.
FAQS
Can I use a substitute for margarine?
Yes, you can use butter as a substitute for margarine in this recipe.
What is the purpose of the water bath?
The water bath ensures gentle and even cooking, preventing the mixture from curdling or overcooking.
Can I skip the almonds?
The almonds are essential for the traditional flavor and texture of this dessert, but you can experiment with other nuts if needed.
How do I know if the syrup is ready?
The syrup is ready when it forms a thick consistency and threads when dropped from a spoon.
Can I prepare this dessert in advance?
Yes, you can prepare it a day ahead and store it in the refrigerator. Add the whipped cream and decorations just before serving.
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