1 can condensed milk
1/4 tsp. cinnamon
1 tsp. vanilla extract

Remove paper from can and place in a large pot of water; enough to completely cover can. Boil for 2 hours. (It takes a long time but is worth it!) Be sure to keep adding water to pot as it is boiled down. After 2 hours, place pot under cold water and let cool down. Can should be cool to the touch. If can is opened while hot, the liquid may spurt out and cause a burn. Open can and spoon the cream into a bowl. (The cream should be caramel colored and have the consistency of a thick pudding.) This delicious cream may be used as a cake filling, topping for ice cream, toast spread, etc.

This cream is used quite frequently in Peruvian dessert recipes year round. A favorite cake recipe called "pionono" is a thin pound cake layered with manjarblanco and rolled up to create a swirl cake. This is served in thin slices topped with powdered sugar and fresh strawberry slices.