What is the favorite dessert in Chile?

Question

E.g. Ice cream is the favorite dessert in the US says magazines and internet articles, but what is the favorite in chile

Answer 1

It's a toss up between flan de queso and pastel de choclo.

Answer 2

here are some typical (and delicious) CHILEAN DESSERTS (and Sweet things):

MANJAR - a brown spread or cake filling made from boiled milk and sugar. Some visitors say it tastes like caramel. Manjar is quite sweet and is used in many cakes and sweet dishes.

MOTE CON HUESILLO - cooked dried peaches and stewed corn

PAPAYA CON CREMA - papaya preserves with whipped cream.

BAVAROIS DE LUCUMA - bavarois (type of custard) of a variety of eggfruit

ALFAJOR - a flat round pastry filled with manjar and covered in Chocolate

Answer 3

cheffy, who paradoxicaly says hes chilean, is advising pastel de choclo which is a main dish!!!!
molly however is right. id say mote con huesillos!!!!!!
however if u wanna try a really good dessert try SUSPIRO LIMEGNO, which is peruvian.
btw, im chilean too but telling the truth! (wow that rhymes!)

Answer 4

Brazo de la reina (Queen's Arm)

This traditional Chilean dessert is a classical pastry served with the 5:00 p.m. snack

4 eggs
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cups regular sugar (crystal)
1 teaspoon vanilla essence
3/4 cups flour
confectionary sugar (for dusting and decoration)
2 (14 oz) cans of condensed milk

*Using the 2 cans of condensed milk, follow directions for making Condensed Milk Caramel below. When the condensed milk is caramelized, set it aside to cool.

Preheat the oven to 400F.

Beat the eggs, salt, and baking powder, preferably with an electric mixer. Gradually, add the crystal sugar and the vanilla essence. Beat until the mixture has a pale lemon color.
Once this color is achieved, stop mixing and slowly fold in the flour. It is important not to disturb the air caught in the beaten eggs, or our base will not rise.
When the flour is fully mixed with the eggs, transfer batter to a 15x10-inch baking tray, lined with a greased wax paper.
Bake for 8-12 minutes, or until it has a light golden color.
In the meantime, sprinkle a tea towel with confectionary’s sugar.
When the sponge base is done, turn it upside down on top of the tea towel, peel off the wax paper and cut the hard edges off.
Proceed to roll the sponge base using the tea towel; don’t worry if the towel is caught inside the roll. Cool down the roll in the refrigerator.
When the roll and the “Manjar” (the caramel) are cold, unroll the sponge base and spread manjar generously. Roll back again and sprinkle with confectionary’s sugar.
To serve, cut 1 inch slices and serve two slices per person, garnish with fruit, whipped cream or your favorite ice cream.
If you have any manjar left over, use it as a sauce for any dessert (great with bananas). It is very common for kids in Chile to spread it over toasts.

How to caramelize condense milk:

Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth.
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Answer 5

Sahara

Answer 6

Manjar or Flan

Answer 7

Maria or her sister Anna

Answer 8

donkey meat