Manjar Blanco (Peruvian Milk Dessert)

Name: Manjar Blanco (Peruvian Milk Dessert)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 1 liter Milk; 500 Gram Sugar; 250 Gram Cornstarch

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Manjar blanco is a classic Peruvian cold dessert made by cooking milk, sugar, and cornstarch together, then chilling until silky and set. Its appeal lies in its simplicity and velvety texture.

Total

2h 10m

Servings

4

Recipe Source

View original recipe

From En Comida-peruana · by Peru Recipes

Ingredients

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1 liter Milk
500 Gram Sugar
250 Gram Cornstarch

3 Ingredients

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Instructions

1
To begin, add half a liter of milk to a pot and mix with sugar, bringing the mixture to a boil for 5 minutes.
2
In a separate container, combine the remaining half liter of milk with the cornstarch.
3
Then, add this mixture of milk and cornstarch to the pot with the boiling sweetened milk, stirring constantly and continuing to cook for an additional 5 minutes.
4
Once ready, place the dessert in the freezer for 2 hours so it reaches a well-chilled temperature before serving.

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Tips & Notes

Pro tips

Stir constantly when adding the cornstarch mixture to the boiling milk to prevent lumps from forming.
Use full-fat milk for a richer, creamier texture; low-fat milk will result in a thinner consistency.
Bring the initial sweetened milk to a true boil for the full 5 minutes to ensure sugar dissolves completely and the mixture reaches the right temperature.
Check that the dessert is fully chilled and set after 2 hours before serving; if still too soft, add 30 minutes more freezer time.

Substitutions

Cornstarch → potato starch or tapioca starch (may slightly alter texture and mouthfeel)
Milk → condensed milk diluted with water (reduces overall cooking time and adds sweetness; reduce sugar proportionally)

Storage & make-ahead

Cover and refrigerate for up to 4 days. Serve chilled straight from the refrigerator; no reheating required.

Common Questions

How long does manjar blanco take to make?

Active cooking time is about 10 minutes (5 minutes for the sweetened milk, then 5 more after adding the cornstarch mixture), plus 2 hours chilling time in the freezer.

Can I use a different starch instead of cornstarch?

Potato starch or tapioca starch can work as substitutes, though they may alter the texture slightly. Cornstarch is traditional and produces the smoothest result.