Manjar Blanco
Manjar blanco is a creamy Spanish almond pudding thickened with cornstarch and flavored with cinnamon, vanilla, and lemon peel. This medieval blancmange chills to a silky set and requires no oven or advanced technique.
Manjar blanco is a creamy Spanish almond pudding thickened with cornstarch and flavored with cinnamon, vanilla, and lemon peel. This medieval blancmange chills to a silky set and requires no oven or advanced technique.
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In a saucepan, combine the almond milk with the cornstarch and cook on low heat, stirring, until it begins to form a cream.
Before it comes to a boil, add the cinnamon stick, lemon peel, and vanilla essence. Stir until the mixture has a more consistent texture.
Remove from the heat and add the sweetener. Stir again and leave to cool.
Once cooled, place in the refrigerator to set.
Serve in moulds or small bowls and sprinkle with ground cinnamon.
Store in an airtight container in the refrigerator for up to 4 days. Serve cold directly from the fridge; do not reheat.
Yes. Replace the 500 ml almond milk with whole milk or any milk of choice. The flavor will be less nutty but the texture and cooking time remain the same.
After cooling to room temperature, chill in the refrigerator for at least 2–3 hours until firm enough to hold its shape when unmolded.
Sugar, honey, agave, or any liquid sweetener work. Start with 50–75 g sugar (or equivalent) and adjust to your taste preference after cooking.
Yes. Store in the fridge in an airtight container for up to 4 days. Serve chilled; no reheating necessary.
Ensure the heat is low and you stir constantly until the mixture visibly thickens before adding flavorings. Cornstarch thickens as it cooks; if still too thin after cooling, you may have used less cornstarch than specified.
