Manjar blanco

Themanjar blanco(Spanish pronunciation:[maŋˈxaɾˈblaŋko], or also inSpanishasmanjar de leche), known inCatalanasmenjar blancormenjablanc,is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety ofmilk-based delicacies.It refers to variations ofblancmange, aEuropeandelicacy found in various parts of the continent as well as theUnited Kingdom.
In theAmericas(South Americaprimarily) it refers to a sweet, white spread or pastry filling made with milk. This term is sometimes used interchangeably withdulce de lecheorcajetainLatin Americabut these terms generally refer to delicacies prepared differently from those just described. Related dishes exist by other names in other regions, such astemblequein Puerto Rico. InPortuguese-speaking countries, the dish is slightly different and known asmanjar branco.
Manjar blanco inSpainand in other parts of Europe refers to a dessert (blancmangein English), traditionally light brown in color (although often colored by added ingredients), made with a mould with a consistency likegelatin(in fact modern varieties are often made with gelatin). In theMiddle Ages, the dish was prepared with chicken or fish, rice, sugar, andalmond milkor milk and other ingredients(the dish was probably influenced by theArab cuisineofMuslim Spain). Today the primary ingredients in Spain tend to be milk,almonds,corn starchor gelatin, and sugar.
In the so-calledCatalan Countries, the recipe dates back to theMiddle Agesand it is present incookbooksas old as the Catalan-writtenLlibre de Sent Soví(1324), one of the oldest in Europe that was not published inLatin.One of the most famous variations of the menjar blanc in this area is the one fromReus(Catalonia), produced since the 1910s and considered a historical local delicacy based on thealmondas its key ingredient.It has nogelatinin its recipe. Another famous variation is the one froml'Alguer(Sardinia), that was exported from Reus and that later on evolved without any almond -only containing milk, starch, sugar, and lemon peel.
This term is used inPeru,Ecuador,Chile, andBolivia(not to be confused withnatillaswhich is a similar but separate dish). It refers to a set of similar dishes traditionally made by slowly and gently cooking pure (normally non-homogenized)milkto thicken and reduce the volume, and gradually addingsugar. In some regions other ingredients such asvanilla, citrus juices,cinnamon, and evenricemay also be added. Usually adouble boilerof some sort is employed so as to prevent browning of the mixture (which would give it a different flavor). The result is a white or cream-colored, thick spread with a consistency much like that of a thick cake frosting although the flavor is more like that of sweetenedcream(with accents of whatever additional ingredients may have been added). The cooking process is largely the same as for creatingsweetened condensed milkexcept that the result is normally thicker.
Although manjar blanco can be used as spread much likejellyorjamis used in the U.S., it is also commonly used as a filling forpastriesandcookiessuch asalfajoresandtejas.
Manjar blanco is a traditionalChristmas dishinColombia, along withnatilla. It is made out of ingredients like milk, rice, and sugar, which are heated for a long period of time until the right texture is achieved. Manjar blanco is usually eaten with a slice of natilla,buñuelos, andhojuelas, creating a flavor combination from the salty buñuelos with the two sweet desserts. Manjar blanco can be found in stores during Christmas time, but is also found in stores throughout the year.
InGuatemala,El Salvador, and other countries in Central Americamanjar de lecheis a pudding or custard made with milk, cornstarch (to thicken), sugar, and often other ingredients such as vanilla, cinnamon or other flavorings. This white-colored confection may be eaten by itself or used as a pastry filling. In Costa Rica, the term "natilla" refers to a cultured buttermilk-like product with a butterfat content ranging from 12% ("liviana") to 14%, sold in stores in plastic pouches. It is used as a condiment on such dishes as gallo pinto, baked potatoes, steamed vegetables and the like.
Manjar blancois known astibuktíbukinPampanganandtibok-tibokinTagalog. There also exists an indigenized,plant-basedadaptation of this dessert calledmaja blancawhich instead usescoconut milk, alongsidecornstarchorgulaman(algae-derived thickener) and sugar. It also commonly includes corn kernels, and this variation is known asmaja blanca con maíz.