That nice family weekend, after lunch we can't help but make that delicious dessert! It's not really, very well known in Rio Grande do Sul straight to your table, this recipe has history and was named after Chico Balanceado.
Chico Balanceado is a layered sweet: caramel, banana (or other fruit), cream or vanilla and meringue on top. Perhaps this balance or balance between layers and flavors gave rise to the different name…
This sweet is a really cool idea of caramelized fruits, vanilla cream and a lot of meringue on top, which gives a delicious balance between the flavors, the cool thing about this recipe is that we can use and abuse the flavors, giving a very delicious tone to this sweet, the intention is to teach how to make the Chico Balanceado recipe.
How to make this delicious Chico Balanceado recipe with caramelized apples:
Yields 6 servings:
Ingredients:
- 4 apples cut into slices;
- half a cup of sugar;
- 1 spoon of butter.
To make the Vanilla Cream:
- 1 tablespoon cornstarch;
- 3 yolks;
- 1/2 condensed milk of your choice;
- 2 cups of milk;
- Vanilla drops.
To make the meringue:
- 1 pyrex of your choice;
- 3 egg whites;
- 1 tbsp white vinegar;
- 2 very shallow tablespoons of sugar.
How to prepare caramelized apples:
In a large skillet, melt the butter and stir in the sugar. Arrange the apple slices next to each other so none are on top of each other. Let it caramelize for about 20 minutes, turning halfway through. Place it at the bottom of the pyrex.
Prepare the cream: Mix condensed milk, milk, egg yolk and cornstarch. Bring to a boil and stir until thickened. Pour over apples.
How to prepare the meringue:
Beat the egg whites with the vinegar and sugar until stiff. Pour over the cream.
Preheat the oven (preferably with a grill) and place the Chico Balanceado to brown (or use a blowtorch, but be careful not to do this). Burn the meringue!!).
It's good to leave it in the fridge overnight, preferably so that it stays very firm and takes consistency!
