Hold onto those bananas! Here is a recipe for wonderful zucchini bread that has the perfect amount of nutritious grains. Perfect with chopped walnuts or even pecans.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 6 |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon vanilla extract
- 2 beaten egg yolks
- 2 beaten egg white
- 1 cup confectioners’ sugar
- ¼ teaspoon ground cinnamon (Optional)
Instructions
- Whisk together sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
- Whip egg whites with confectioners’ sugar to stiff peaks (see Editor’s Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
- To pasteurize your egg whites, you can make a Swiss meringue: combine the 2 egg whites with about 1/2 cup granulated sugar in a stainless steel mixing bowl. Heat over a double boiler, stirring constantly, until sugar is melted and egg whites are hot to the touch. Remove from heat and whip until fluffy and stiff. Alternately, you can substitute 1/4 cup pasteurized liquid egg whites and save the raw egg whites for another use. Pasteurized whites take longer to whip, but will work just fine. Learn more about
- in our article.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 171 mg |
| Sugars | 62 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe is amazing and delicious
OK…You HAVE to read this review! 🙂 My daughter was doing a class project on Peru and chose this to make. At the last minute. I totally failed the meringue. It was late and due the next day. I ran to the store and bought canned whipped cream! That’s right. I cheated. She took individual little bowls for each student and put the whipped cream on each along with sprinkling cinnamon on top. The kids LOVED it! They licked the little bowls clean!!!! This really was good. Can’t wait to try it again so that I can hopefully get that meringue correct!
This is exactly like what I had at homes & fine restaurants in Santiago! Even my mother in law who “never has seconds of anything!” went back for more. Next time I will make it the day before rather than the day of, I liked the custard a little more set. One thing I did do though, as it was first served to me this way at some friends house in Santiago, is top it with rasberries. They are just tart enought to balance out the sweetness of it. I can’t get enough of this dessert!
I liked this sweet. May be it`s too sweet, you couldn`t eat much, but it`s good. I added 1/2 cup sugar in the egg whites. If you like sweetened condensed milk, you will like this sweet.
WOW, if you’re looking for sweet, this is it!! I was looking to use up some ingredients on hand and found this recipe. I couldn’t bring myself to add a full cup of powdered sugar to the meringue, only added 1/2 and that may have been too much! I wasn’t sure what I was looking for as far as “thick” goes so I did cook it for 30 minutes. This is rather like a caramel pudding when it’s set, and the texture is very smooth and nice…but it is REALLY rich and sweet! Thank you, Fran =)