Frozen Brazo De Mercedes
Ingredients
1/4 teaspoon cream of tartar
1/4 cup sugar
2 tablespoons confectioner’s sugar
Crust
1 cup graham cracker crumbs
1/4 cup butter
1 tablespoon sugar
1/2 cup condensed milk
1/2 teaspoon lemon, rind
1/4 cup butter, cubed
1 pint vanilla ice cream
8 inch square container
Preparation
1
MERINGUE
2
Preheat oven to 250 F. Grease and line the bottom of a 9- inch square pan. Grease and flour the paper again then spread the meringue on the pan.
3
Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Then gradually add the sugar. Whip to stiff peaks but not dry. Using an offset spatula, spread the meringue over the prepared pan making sure to fill even the edges. Use a cake comb to create texture on the meringue.
4
5
CRUST
6
Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Place the graham cracker crumbs in an 8-inch square (freezer-safe) container and evenly spread on the bottom of the pan.
7
CUSTARD FILLING
8
In a double broiler or heavy-bottomed saucepan, mix the eggs, condensed milk and lemon rind. Stir for about 30 minutes or until thick but still pour-able in consistency. Add butter a little at a time until melted and blended in. Cook longer to make it thicker. Pour over the graham crust and allow to cool to room temp.
9
.
Yield:
1 servings
Added:
Thursday, November 4, 2010 - 11:58pm
