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Braso de Cacho with Sweet Salted Egg Custard
Braso de Cacho with Sweet Salted Egg Custard – - Recipe

This braso de cacho pairs a delicate egg white meringue with rich salted egg custard and almond gulaman for contrast in texture and flavor. Designed for advance component preparation and clean slicing, it delivers consistent presentation and refined dessert appeal.

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Ingredients

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Whip the Meringue Base

  • Egg Whites, fresh and room temperature 200.0 g
  • Cream of Tartar, stabilizer 1.0 g
  • Fine Salt 1.0 g
  • Caster Sugar 250.0 g
  • Vanilla Extract, optional 5.0 g

Bake the Meringue Sheet

  • Prepared Meringue Base

Prepare the Salted Egg Custard

  • Salted Egg Yolks, steamed and mashed 150.0 g
  • Sweetened Condensed Milk 250.0 g
  • Evaporated Milk 200.0 g
  • Unsalted Butter 30.0 g
  • Vanilla Extract 5.0 g
  • Fine Salt, adjust to taste 1.0 g

Set the Almond Gulaman Bits

Assemble and Roll the Braso

  • Baked Meringue Sheet
  • Prepared Salted Egg Custard
  • Prepared Almond Gulaman Bits

Finish and Serve

  • Powdered Sugar, for dusting 20.0 g
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef

This braso de cacho pairs a delicate egg white meringue with rich salted egg custard and almond gulaman for contrast in texture and flavor. Designed for advance component preparation and clean slicing, it delivers consistent presentation and refined dessert appeal.

...

Preparation

  1. Whip the Meringue Base

    • Preheat oven to 160°C and line a flat baking tray with parchment.
    • Place egg whites in a clean, grease free bowl.
    • Whip at medium speed until foamy.
    • Add cream of tartar and fine salt.
    • Continue whipping until soft peaks form.
    • Gradually add caster sugar while whipping.
    • Increase speed and whip until stiff and glossy.
    • Gently fold in vanilla extract.

  2. Bake the Meringue Sheet

    • Spread meringue evenly into a thin rectangle, about 6 to 8 mm thick.
    • Smooth the surface with an offset spatula.
    • Bake for 18 to 22 minutes until lightly golden and dry to the touch.
    • Remove from oven and cool completely at room temperature.

  3. Prepare the Salted Egg Custard

    • Steam salted egg yolks until fully cooked.
    • Mash while warm until smooth, then sieve if needed.
    • Combine condensed milk and evaporated milk in a saucepan.
    • Heat gently while stirring. Do not boil.
    • Add mashed yolks and stir until smooth.
    • Cook over low heat until thick and spreadable.
    • Remove from heat and stir in butter and vanilla.
    • Season lightly with salt and cool completely.

  4. Set the Almond Gulaman Bits

    • Combine gulaman powder and sugar in a saucepan.
    • Add water and whisk until fully dispersed.
    • Bring to a full boil while stirring continuously.
    • Boil for 1 to 2 minutes to activate the agar.
    • Stir in chopped almonds.
    • Pour into a shallow tray and allow to set.
    • Chill until firm, then cut into small cubes.

  5. Assemble and Roll the Braso

    • Gently loosen the cooled meringue from the parchment.
    • Spread an even layer of salted egg custard, leaving a small border.
    • Sprinkle almond gulaman bits evenly over the custard.
    • Roll tightly from the long edge using the parchment as a guide.
    • Wrap and chill for at least 30 minutes to set.

  6. Finish and Serve

    • Unwrap the chilled braso de cacho.
    • Dust lightly with powdered sugar.
    • Slice using a clean, sharp knife.
    • Serve chilled or slightly tempered.
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef
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