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Custard in Meringue (Brazo De Mercedes) Recipe

Custard in Meringue (Brazo De Mercedes) Recipe

Custard in Meringue (Brazo De Mercedes) Recipe

A mouth-watering dessert of Spanish origin named after the mysterious Mercedes, who was perhaps the lady responsible for introducing this extravagant dessert to the Philippines.

Ingredients :

    • Softened butter, for brushing

Custard :

    • 1 cup (250 ml) sweetened condensed milk
    • 2 tablespoons unsalted butter
    • 1 teaspoon vanilla extract
    • 1/2 cup (125 ml) water
    • 8 egg yolks
    • 1/4 cup (50 g) roasted unsalted cashew nuts, coarsely ground

Meringue :

    • 10 egg whites
    • 1 teaspoon cream of tartar
    • 1 cup (125 g) superfine caster sugar
    • 1 teaspoon vanilla extract

Method :

    1. Combine the condensed milk, butter, vanilla extract and water in a saucepan and simmer over low heat until well combined, about 5 minutes. Beat the egg yolks in a small mixing bowl. Place the mixing bowl over a double boiler over low heat. Gradually pour the milk mixture into the bowl with the yolks, stirring to prevent curdling. Add the cashew nuts and continue to stir over low heat until the mixture has the consistency of a custard. Remove from the heat and set aside.
    2. Line a 14 x 16 in (35 x 40 cm) cookie sheet with greased parchment paper and set aside. Preheat the oven to 350°F (180°C). Make the Meringue by beating the egg whites and cream of tartar with an electric mixer in a large mixing bowl. Gradually add the sugar and continue to beat until the Meringue forms stiff peaks. It is important not to overmix the Meringue. Then gently fold in the vanilla extract.
    3. Spread the Meringue evenly on the lined cookie sheet to form a 1/4-in (1/2-cm) thick layer. Bake in the preheated oven until browned, about 20 minutes or until the Meringue has set.
    4. Remove the Meringue from the oven and invert it onto another sheet of greased parchment paper. Peel away the parchment paper on top and spread the Custard evenly on top of the cooked Meringue. Roll it carefully to form a log. Brush the top of the log with a little softened butter and brown again in the oven for 3 to 5 minutes. Remove the log from the oven, slice thinly and serve with tea.

Note : If sweetened condensed milk is not available, substitute with 2 cups (500 ml) evaporated milk or cream simmered with 1 cup (200 g) sugar in a pan until all the sugar is dissolved and the mixture is creamy. Allow the mixture to cool, then proceed with the rest of the recipe. Omit the water in the recipe.

Serves 6-8     
Preparation time : 20 mins
Cooking time : 45 mins