Filipino Desserts

Brazo de Mercedes

Ingredients

Custard

1 cup sweetened condensed milk

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1/2 cup water

8 egg yolks

 

Meringue

10 egg whites

1 teaspoon cream of tartar

1 cup superfine sugar

1 teaspoon vanilla extract

Directions

Combine the condensed milk, butter, vanilla extract and water in a saucepan and simmer over low heat until well combined, about 5 minutes. Beat the egg yolks in a small mixing bowl. Place the mixing bowl over a double boiler over low heat. Gradually pour the milk mixture into the bowl with the yolks, stirring to prevent curdling over low heat until the mixture has the consistency of a custard. Remove from the heat and set aside.

Line a 14 x 16 in cookie sheet with greased parchment paper and set aside. Preheat the oven to 350 degrees F. make the meringue by beating the egg whites and cream of tartar with an electric mixer in a large mixing bowl. Gradually add the sugar and continue to beat until the meringue forms stiff peaks. It is important not to overmix the meringue. Then gently fold in the vanilla extract.

Spread the meringue evenly on the lined cookie sheet to form a 1/4-in thick layer. Tread a cake decorating comb lightly on the surface of the meringue to create a ridge pattern. Bake in the preheated oven until browned, about 20 minutes or until the meringue has set.

Remove the meringue from the oven and invert it onto another sheet of greased parchment paper. Peel away the parchment paper on the top and spread the custard evenly on top of the cooked meringue. Roll it carefully to form a log. Brush the top of the log with softened butter and brown again in the oven for 3 to 5 minutes. Remove the log from the oven and slice thinly.

 

Shan

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s