Manjar branco or manjar dos deuses is normally made with milk and sugar, but uses gelatine or corn starch to make it consistent. Served with fruits in juice, the most popular fruit usedis pitted prunes in juice.
I’m not sure of there is a story of where it really comes from, but based on a quickly search on the internet, it seems like there is a French dessert called blancmange, which would be manjar branco in Portuguese, and white custard in English. I guess it must be one more dessert that the Europeans brought to Brazil.
- 120g corn starch
- 160g sugar
- 200ml coconut milk
- 1L milk
- 320g pitted prunes in juice
- Dissolve the corn starch in milk, then add sugar and coconut milk.
- Heat slowly, always mixing so as not to avoid becoming lumpy. When it is ready, the bottom should be firm or consistent, when pressed with a spatula.
- Put oil in the cake tray you will be using and put the manjar there. Let it set and take it out of the tray.
- Serve, putting the pitted prunes on top.
Pitted Prunes Juice
- 200g pitted prunes
- ½ cup water
- 30g sugar
- ¼ tsp vanilla essence
- ½ cinnamon stick
- 4 cloves
- Mix everything together and cook for about 5-10min just to dissolve the sugar and make the sauce black.
- Let it cool down and put it on top of the manjar.