Actually, what you get from this is called manjar; that is sold here in chile. It is not the same as caramel, which is called caramelo in spanish. Caramel is more liquid while manjar is rich and thick. if you like the rich taste of this (which is very good) simply add milk to it until it is the consistancy that you like. you can also make a mousse hope this helps! use one can of manjar with 3 cups whipping cream + 1 tbsp confectioners sugar. whip the cream and add the sugar. fold in manjar This is not a dangerous recipe as long as the pan always has water, it has been called a dangerous method because some people tend get distracted because it takes so much time. as long as you babysitt it .. it will be fine i give it a 5 because it has great taste, even better than some of the manjar sold in chile. try it with toasted bread, apples, graham crackers or try the torta de hojas here.. yum!

Hi everyone! so, i live in chile where this is a very popular cake. But it is a very intense cake, a little piece will go a loooooooong way, thats why several bakerys here have started to include pastry cream in it. so along with the "manjar" that is the thickend condensed milk, you put one layer of pastry cream and one layer of manjar. To make the manjar more spreadable you need to do this: whip up 3/4 cup of whipping cream and fold in to the manjar. this makes a less intense cake. if you want the intense cake use the manjar mixture without the pastry cream layers. if you use the pastry cream it will still be very intense! You can also make 3 different layeres: whipping cream, pastry cream and manjar. this will make it a lighter cake, BUT STILL INTENSE! to decorate spread a thin layer of manjar over and around the cake and sprinkle generously with walnuts. it can also be shredded coconut. you can be creative with this. people here even make it with manjar, raspberry jam and pastry cream!

oops.. i totally got confused with the temp. I thought it was 220º F .. so i started baking them and 15 min later they were still raw.. so i set the oven to 350º F and baked another 15 min. they are still really good!! they didnt rise that much but I think thats because I havent dominated the biscuit skill yet. I will upload a picture later. thanks j.p!