BRAZO DE MERCEDES

I LOVEEEEEE CUSTARD and any creamed dishes… Over the years I have tried to adjust the ingredients to make it more CALORIE AND LESS CHOLESTEROL FRIENDLY. I used Egg Beaters that bears no cholesterol and used half of the condensed milk we normally use for the size of this recipe.

If you’re working to maintain healthy cholesterol levels, Egg Beaters can help. * The cholesterol in eggs is found in the yolk. Since Egg Beaters are made from all-natural egg whites, our products have little or zero cholesterol.

LIGHTER VERSION OF BRAZO DE MERCEDES
TUTORIAL BAKING 101

Prep time: 30 minutes
Cooking time: 12 minutes
Serves: 1 log – serves 8 portions

2 egg yolks
11/2 cup egg beaters (no cholesterol/no artificial flavors
1 tsp vanilla extract
1/2 can sweetened condensed milk
9 egg whites
1 tsp cream of tartar
1/2 cup sugar
parchment paper

Pre heat oven to 350 F.
Combine egg yolks, egg beaters, vanilla extract and condensed milk.
Use low heat and keep whisking
Cook for 10 minutes, remove from the heat and cool the filling down.
Using a stand mixer or hand held mixer – whisk egg whites with cream of tartar.
Keep whisking for a minute then add a part of the sugar
after 2 minutes – add another fraction of the white sugar
Continue to whisk.
and after 5 minutes- add the remaining sugar.
Continue whisking until the merengue achieves hard peak. (firm)
Total whisking time is 7 minutes.
Do not over whisk.
Coat baking tray with cooking spray
then add parchment paper.
Spread egg whites and level with a spatula
Use a fork to create a “razor” “jagged” design – run the fork from end to end.
Bake at the middle of the oven for 12 minutes
Remove from the oven and cool down.
You will see the merengue detaches itself from the pan when it has cool down.
Sprinkle powdered sugar on top
Then lay another parchment paper and top it with another baking tray (same size)
Invert and remove the original parchment paper
Start spreading the filling and make it even.
then carefully and slowly roll and tuck away from you until you reach the end.
Use a light force as you roll it to press the edges sealing it.
Remove the parchment paper.
Trim the both ends for a better appeal.
Slice and serve.
Enjoy