Manjar is spread and sandwiched between two flat cracker-like biscuits before it is covered in sweet and fluffy meringue for a bite that’s creamy, sugary, and crunchy all at once. Paraguay has its share of unusual dishes—like empanadas served between two pieces of white bread, and chipa bread made with manioc flour and cheese—but my favorite is the dulce de guayaba. Boiled guava is puréed with sugar and water (and often pectin) to form a thick sweet-tart gel that can be sliced and served with a cracker or piece of semi-hard white cheese. It’s exactly what cheese course dessert lovers should be eating for the postre. Some call it flan, some call it crème caramel, but in Venezuela, our jiggly egg and condensed milk friend is called quesillo. Unlike versions found in other parts of the world, this local rendition calls for whole eggs, instead of just yolks, to give an airy, less dense texture. It’s topped with a thin caramel syrup for a touch more caramel flavor.
