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Cream Drop Cream Drop

Ingredients

Meringue:

1 tsp vegetable oil
10 pcs egg white
½ cup (105g) white sugar
½ tsp cream of tartar
1 tsp vanilla extract

For Dusing:

½ cup powdered sugar

Custard Filling:

10 pcs egg yolk
½ cup condensed milk
1 tsp vanilla extract

Steps

VIEW WITHOUT STEPS

  • STEP 1

    Whisk egg yolks, Nestlé All Purpose Cream, condensed milk 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) 

Curve Curve

Steps

  • STEP 1

    Whisk egg yolks, Nestlé All Purpose Cream, condensed milk 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) 

Cream Drop Cream Drop

Tips For This Recipe

  1. Custard filling may be replaced with Creamy Ube Halaya in making Brazo de Violeta

Cream Drop Cream Drop

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