Brazos De La Reina

• whites of 4 eggs
• 1 c. sugar
• 5 c. fresh milk
• 1 Tbsp. butter
• sugar to taste
• 4 egg yolks
• 5 Tbsp. cashew nuts, toasted and ground fine
• 1 tsp. vanilla

1. Simmer 1 cup milk over low heat.
2. Stir until milk has evaporated to 1/2 its original quantity.
3. Add enough sugar to sweeten.
4. Beat egg yolks in a mixing bowl.
5. Add to egg yolks by spoonfuls, beating after each addition, the thickened milk.
6. When most of the milk has been added to the egg yolks, pour the mixture of milk and egg yolks to the rest of the milk in a saucepan and cook over low heat, stirring constantly to avoid curdling.
7. Add cashew nuts and continue cooking in low heat until of paste consistency.
8. Shape into a loaf.
9. Beat egg whites until it stands in peaks.
10. Add 1 cup sugar, little by little, beating mixture continuously.
11. Flavor with vanilla.
12. Set aside.
13. Brush loaf generously with butter, then top with 1/2 of the meringue, forced through a cake decorator tube.
14. Brown in slow oven about 325u0b0 for 5 minutes.
15. Cool.
16. Lay upside-down on pan lined with buttered paper. Brush top with butter and cover with remaining meringue.
17. Brown in oven the same way as the other side.
18. Serves 12 to 15.

whites, sugar, fresh milk, butter, sugar, egg yolks, cashew nuts, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=45425 (may not work)