If you’ve ever wondered how your grandmother made this delicious sweet, the answer is here!
Who can resist a delicious dessert ? Chico balanceado is that typical and irresistible sweet.
Although it is enjoyed throughout the country, it is in the southern region that it gains most prominence as a true star among desserts.
In other parts of Brazil, he is known as ‘puppet in boots’ or ‘manezinho araújo’.
Regardless of the name, it’s delicious and very easy to make, as it requires just a few ingredients that you probably already have at home.
The perfect combination of layers of meringue, cream and caramel makes this sweet an irresistible classic that has spanned decades.
After all, this dessert is an ancient tradition, passed down from generation to generation by our grandmothers.
Balanced Chico’s Recipe
If you’ve ever wondered how your grandmother made this delicious sweet, the answer is here!
When you take your first bite, you’ll notice the harmony of the layers and be enchanted by the explosion of flavors.
This recipe is ideal for surprising the family after a traditional Sunday lunch or for any special occasion.
Keep reading and discover how to make this delicious and easy-to-prepare dessert.
Ingredients for the cream:
- 1.5 liters of milk
- 5 eggs – here we will only use the yolks, but reserve the whites
- 6 tablespoons of sugar
- 6 tablespoons of cornstarch (Maizena or another brand)
- 3 teaspoons vanilla essence
Caramel:
- 1 and a half cups of sugar
- 1 cup of water
Coverage:
- 5 egg whites
- 6 tablespoons of sugar
How to prepare the cream:
First, crack the eggs and separate the yolks from the whites. In the first step, we’ll use only the yolks—save the whites for last.
Sift the egg yolks into a saucepan, add the milk, sugar, vanilla essence, cornstarch and mix well.
Cook over medium heat, stirring continuously until the cream thickens. Set aside.
Caramel preparation:
Place the sugar in a cake pan and melt it until caramelized.
Then add water and cook until you get a caramel syrup.
Pour the cream into the baking dish with the caramel. Set aside.
Finalization:
Beat the 5 egg whites until stiff peaks form. Add the sugar and mix well.
Spread over the cream and bake in a preheated oven at 180ºC for 30 minutes until firm and golden.