Wednesday, May 21, 2008

A special request from the Brazo de Mercedes monster

“Mommy….mommyyyy”. My ears are now getting tired of the constant nagging! I am in the kitchen doing my thing and my son is hovering around me like a ghost that won’t leave me at peace. “Can you? Please??? Can you?”, he pleads. He’s like a conceiving woman that would practically loose something important if her wants is ignored. Ever since I made that Brazo de Mercedes and he had a taste of it…he was not able to forget it. But I’m not in the mood of making one just yet. I’d like to make something different. I tried to recommend other desserts but he is truly relentless.

What will it take to get a nagging ghost off my back? You got it! Give in! So, while I finally resigned to making it, I thought I should document it more properly for posterity. A friend is also asking for the recipe anyway.

So, it is a short notice request and there’s no time to go to the grocery but the ingredients are so ordinary that most pantries would have it. I just need a tray of eggs, condensed milk, some butter and sugar. That’s it! It’s my third time to make this. The first one was a bit too sweet that my mom would not dare touch it. The second wasjust right in sweetness but the meringue collapsed because I put too much oil and the oven temp is not right (plus the fact that I’m all stressed up for a presentation). This time I did not have the same problem but I still need to improve.


For the egg custard: 8 egg yolks
¾ cup condensed milk
1 tsp vanilla
1 tbsp unsalted butter

For the meringue: 8 egg whites
1 tsp of cream of tartar
1 cup of sugar
1 tsp of vanilla


For the egg custard

1. In a large metal/pyrex mixing bowl, mix the egg yolk with the condensed milk.
2. Place the mixing bowl over a casserole of boiling water.
3. Let the mixture cook while constantly mixing until the consistency becomes firm
4. by this time mix in the vanilla and the butter and continue mixing for a minute more or until the butter melts and blended
5. set aside.

For the Meringue:

1. In another mixing bowl, placed the egg whites and the cream of tartar
2. Mix the egg whites in high speed until it can form spikes
3. Gradually mix the sugar while mixing
4. Add the vanilla


1. Underline a cookie sheet or a roll baking sheet with parchment paper.
2. Brush oil on the parchment paper
3. pour the prepared meringue on the parchment paper and level it evenly.
4. place in a 400 degree oven for 15 minutes or until the surface is slightly browned. The meringue will expand double the size of the original
5. Remove from oven

Final Assembly

While the meringue is hot, pour the egg custard on one side of the meringue
Release the edge and roll the meringue to the other end.
It would look like the top picture after...or near it...hehe. I was taking picture while the dessert monster has his plate and fork ready (drooling if I may add). The dessert tastes excellent. Not too sweet for both custard and meringue. Although I still have to work on properly rolling the meringue without messing it up.
Ahhh...the monster is quiet now... and full.


Anonymous said...

The BDM Monster wins and the baker in you shines! I imagine the taste of the finished product better than the one we are used to here. Good thing you were able document the steps. I'll be waiting for the Cassava Cake's turn!

EM said...

Oh! Am I hearing a Cassava Cake monster?? LOL. Hi Julie!

I will post a recipe if you promise to try them! Your boys of reasons will be delighted!

Thanks for visiting!!!

WhoIsMarc? said...

wow :) my dad and me loves this so much :) thanks for sharing this tip ^_^ someday i'll learn how to make one and thanks to your recipe :)

EM said...

Hi whosmarc?!

Or...someday...someone will make it for you and you're dad! I'm sure it will be soon! If i'm your neighbor, that will be me! lol

Anyway, it is so easy that i bet you can do it yourself.

take care!