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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the suspiro manjar, place the egg yolks in a bowl and lightly beat together and set aside. | 2. Pour the condensed and evaporated milks into a saucepan over medium heat. Stir continuously for 15 minutes, or until it starts to thicken. Reduce heat to low, then whisk a ladleful of milk mixture into egg yolks. Strain mixture back into pan, add the vanilla and stir for another 2 minutes. Remove from heat, then divide between martini glasses. Stand at room temperature to cool. | 3. To make the liqueur meringue, place the sugar and port in a saucepan over low heat and stir until sugar dissolves. Simmer, without stirring, until the syrup forms a thin thread when a little bit of it is dropped into a glass of cold water. | 4. While syrup is cooking, using electric beaters, beat the eggwhites and salt until soft peaks form. | 5. Beating continuously, very slowly and gradually trickle the syrup into the eggwhites and continue to beat until meringue is cool, thick and shiny. Spoon meringue over the suspiro manjar, dust with cinnamon and refrigerate until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	4			218.96	2.4412	10.7848	18.0472
milk	395	g	condensed	874.9387	21.0746	8.7113	90.6893
milk	375	ml	evaporated	874.9387	21.0746	8.7113	90.6893
vanilla essence	1 1/2	1/2		-	-	-	-
caster sugar	220			-	-	-	-
port wine	60			-	-	-	-
egg white	4			68.64	0.9636	14.388	0.2244
salt	1	pinch		-	-	-	-
cinnamon			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.