1 hr 10 mins
this is a christmas time peruvian desert. its candylike looks make it all the better.
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Units: US | Metric
- 11.Place eggs, milk, sugar, and pinch of salt into a pot and mix well with a whisk.
- 22.Bring to a boil, and cook at a low simmer. The eggs will separate and the mixture will look curdled, but continue to cook, stirring gently with a wooden spoon.
- 33.Cook for 20 to 25 minutes more, until the liquid has almost completely boiled away. At this point it is necessary to stir continuously.
- 44.Cook until the mixture is very thick, and no liquid remains. It should be the consistency of a sticky playdough.
- 55.Remove from heat and place candy in the bowl of a mixer. Add the vanilla and almond flavoring.
- 66.Using the paddle attachment, beat dough until it cools. It will stiffen and become less sticky. If dough remains sticky, knead some sifted powdered sugar into the dough.
- 77.Refrigerate overnight. Maná will keep for 2 to 4 weeks in the refrigerator, wrapped in plastic. It also freezes well.
- 8Serving Tips: There are many ways to serve maná. The simplest is to shape it into bite-size balls and roll them in chopped nuts or powdered sugar. Or tint the maná with food coloring and shape into assorted fruits. I like to use it to make little carrots to decorate carrot cake. To use maná as a cake covering, like rolled fondant, sprinkle the counter with powdered sugar and roll it out just as you would roll out fondant or marzipan.
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Nutritional Facts for Mana Del Peru
Serving Size: 1 (1426 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 133.4
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 1.7 g
- Cholesterol 79.9 mg
- Sodium 43.3 mg
- Total Carbohydrate 21.9 g
- Dietary Fiber 0.0 g
- Sugars 21.8 g
- Protein 3.2 g