2 cans evaporated milk
1 cup sugar
1 teaspoon white vinegar or 1/2 teaspoon lemon juice
1 cinammon stick
Procedure: Add the vinegar to the milk and allow the vinegar to curdle the milk for a few minutes.
Boil the milk in a previously wet saucepan, over medium to medium-high heat, until it begins to boil rapidly. Add the sugar and vanilla. Stir with a wooden spoon making sure that it does not stick to the sides or bottom . When you can see the bottom of the saucepan as you stir, the manjar is ready.
After removing from the fire, stir it a while longer so that it softens.
Lasts a few days well covered in the refrigerator.