Creamy Brazo de Mercedes

Name: Creamy Brazo de Mercedes
Total time: 180 s
Yield: 6
Ingredients: 1 teaspoon Vegetable Oil; 10 pieces Egg White; 1/2 cup (105g) white sugar; 1/2 teaspoon Tartar Cream; 1 teaspoon Vanilla Extract; 1/2 cup Powdered Sugar; 10 pieces Egg Yolk; 1 packet NESTLÉ® All Purpose Cream; 1/2 cup NESTLÉ® Carnation® Condensada; 1 teaspoon Vanilla Extract

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Prep Time

Cooking Time

Skill Level

Challenging

Dessert
Treenut-Free
Nuts / Peanuts-Free
Fish-free
Crustaceans-Free
receta de sopa sencilla

INGREDIENTS

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1	teaspoon	Vegetable Oil
10	pieces	Egg White
1/2	cup	(105g) white sugar
1/2	teaspoon	Tartar Cream
1	teaspoon	Vanilla Extract
1/2	cup	Powdered Sugar
10	pieces	Egg Yolk
1	packet	NESTLÉ® All Purpose Cream
1/2	cup	NESTLÉ® Carnation® Condensada
1	teaspoon	Vanilla Extract

1	teaspoon	Vegetable Oil
10	pieces	Egg White
1/2	cup	(105g) white sugar
1/2	teaspoon	Tartar Cream
1	teaspoon	Vanilla Extract

1/2

cup

Powdered Sugar

10	pieces	Egg Yolk
1	packet	NESTLÉ® All Purpose Cream
1/2	cup	NESTLÉ® Carnation® Condensada
1	teaspoon	Vanilla Extract

STEPS

Step 1	Whisk egg yolks, NESTLÉ® All Purpose Cream, NESTLÉ® Carnation® Condensada and vanilla extract in a sauce pot. Gently heat and cook while whisking until thick and smooth. Set aside to cool. (10 mins)
Step 2	Preheat oven to 350ᴼF. Grease and line a baking pan with parchment paper. (5 mins)
Step 3	Whip egg whites and cream of tartar in a bowl until frothy. Gradually add sugar while whipping until soft peaks. Stir in vanilla. Using an offset spatula spread meringue evenly on the lined baking pan. (10 mins)
Step 4	Bake in a preheated oven for about 20 mins or until set and top is golden brown. (20 mins)
Step 5	Remove meringue from the oven and dust the top generously with confectioner sugar. Run an offset spatula along the edge of the pan to loosen the meringue. Cover top of the meringue with parchment paper and baking sheet. Carefully invert. (5 mins)
Step 6	Spread the cooled custard filling on the meringue. Roll the meringue tightly into a log. Remove parchment paper. Refrigerate for at least 2 hours before slicing and serving. (2 hrs)