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Balanced Chico (no banana)
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Culinária criativa
@culinariacriativadarafa- Ingredients
- Recipe
- Sugar150 g
- Hot water100 ml
- Condensed milk1 can(s)
- Milk (same measure as above)1 can(s)
- Gems (sifted)3 unit(s)
- Corn starch1 tablespoon
- Vanilla to taste
- egg whites3 unit(s)
- Salt1 mg
- Refined sugar6 tablespoon
- Melt the sugar until it forms a light caramel. Add 100ml of hot water (be careful not to burn yourself, as it will spill). Stir until all the caramelized sugar is dissolved. Turn off and book. Make the cream by mixing the condensed milk and the milk in a pan. Mix the cornstarch with the yolks well and add to the milk. Add the vanilla. Cook, stirring constantly, until it thickens and the bottom of the pan appears. Turn off and book. Pour the caramel syrup into a 30×20 cm refractory. Distribute the cream.
- Beat the egg whites and gradually add the sugar. Pour the meringue over the cream and spread with a fork to form peaks. Bake in a preheated oven at 150 degrees for 25 to 30 minutes for the meringue to bake a little and get a golden surface. Remove from the oven, let cool and place in the fridge. Serve cold.
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Balanced Chico (no banana)
