Manjar Blanco

Manjar Blanco

You’re already probably wondering: manjar what? The answer is simple: manjar blanco is the Peruvian version of dulce de leche. In other words: cooked evaporated milk. It is just too good! So good that you won’t let any little drop slip away ‘unlicked’. Whether it’s on bread, with fruit, nuts or ice cream, it makes everything simply amazing. In Peru, it is used as filling for alfajores (sand cookies) or in Suspiros de Limeña (which litteraly means: sighs of a lady from Lima): manjar blanco topped with meringue. This is the ultimate comfort food! This recipe is based on Martin Morales’ recipe from his book Ceviche.



  • 250 ml evaporated milk
  • 250 ml double cream
  • 1 cinnamon stick
  • 3 cloves
  • 1 teaspoon vanilla extract


  1. Place all the ingredients in a sauce pan and bring to boil.
  2. Reduce the heat and stir constantly to avoid the mixture sticking at the bottom.
  3. When the mixture has thickened and turned a light caramel colour, remove from the heat, strain and store in the fridge.

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