Menjar blanc

Hey pixels!! I don’t know how to describe exactly this recipe. I learned how to make it last Monday; I went to my granny’s house and we made it together. I think I would say it’s like a jelly. A milk jelly? It’s a bit strange, because it’s not jelly. It’s not a cake, not a mousse… I don’t know if there is a word to describe it….

menjar blanc 3

I’ve been eating menjar blanc all my life, but this was my first attempt to cook it. Now I can replicate it exactly at home, without help, whenever I want. Actually, it’s not a difficult recipe.


  • 2 1/2 cups whole milk
  • 50g conrnflour
  • 6 tablespoons sugar
  • 3-4 small cinnamon sticks
  • skin of 1 small lemon

menjar blanc 1


Heat 2 cups milk, cinnamon and lemon skin until it starts boiling. Then, on low heat, cook for 5′ more. Allow to cool a bit.

While, mix the other 1/2 cup milk with cornflour. Stirr until there are no lumps.

Remove cinnamon and lemon. Add suar and heat again. 3-4′ after you start heating your milk again, pour in the mix of milk and cornflour. Keep cooking until it has thickened. Don’t stop stirring: this is important.

When it’s thicken, pour your mix on a dish or mold. Allow to cool to a room temperature, then keep on your fridge for at least 1-2 hours.

Eat cold. You can cut it as it was a cake.

Do you know a similar recipe? Are you going to cook this one at home? Please, let me know in the comments below.


  • 2 1/2 cups de leche entera
  • 50g de harina de maíz
  • 6 cucharadas de azúcar
  • 3-4 unidades pequeñas de canela en rama
  • la piel de 1 limón pequeño


Calentar 2 cups de leche con la canela y la piel del limón. Cuando hierva, bajar el fuego y dejar cocer 5′ más. Dejar enfriar un poco.

Mientras, mezclar el resto de la leche con la harina de maíz. Disolver bien, sin que queden grumos.

Quitar la canela y el limón; agregar el azúcar. Calentar de nuevo. Cuando lleve al fuego unos 3-4′, agregar la mezcla de harina y leche. Seguir calentando hasta que espese, sin dejar de remover. Este detalle es importante.

Cuando haya espesado, verter en un plato o molde. Dejar enfriar; cuando esté a temperatura ambiente, meter en la nevera durante al menos 1-2 horas.

Comer frío. Puede cortarse como si fuera una tarta.

¿Conocéis alguna receta similar? ¿Vais a preparar esta en casa? Podéis dejar un comentario.



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