Manjar Blanco (spread of the land of milk and honey)

So there's this amazing spread here called Manjar Blanco.  It's made from sugar and milk, and I can buy it from La Salle (yay!).  According to Wikipedia,

It refers to a set of similar dishes traditionally made by slowly and gently cooking pure (normally non-homogenized) milk to thicken and reduce the volume, and gradually adding sugar...The result is a white or cream-colored, thick spread with a consistency much like that of a thick cake frosting although the flavor is more like that of sweetened cream. 

The simplest way to make manjar blanco is by boiling an intact tin of condensed milk in water for about an hour. On opening the boiled tin, we could see that the condensed milk thickens, darkens and turns into a yellowish light-brown paste that looks like peanut butter (but not as viscous as the latter). Manjar blanco is widely used in Peru as a bread spread and as cake frosting and filling.

 Number one on my "make this when back home" list.

#sogood #youshouldmakethistoo #peruvianfoodrocks