14:49, 24 Jul 2024, author: Ermakova M.

Dulce de leche

Name: Dulce de leche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Argentinian
Ingredients: Milk 3.2% - 500 ml; Sugar - 125 g; Soda - 2 g; Vanilla - 1 pod

The caramel-milk taste of Dulce de Leche is somewhat reminiscent of condensed milk. It can be served as a dessert or an addition to pancakes, or used to soak baked goods.

Photo source: https://ru.123rf.com/profile_fascinadora

When I tried this dessert today, I felt some kind of deja vu and can’t remember when I tried it before. Dulce de leche comes from Latin America, it’s somewhat reminiscent of boiled condensed milk, but it differs significantly in its consistency and taste. If you ask whether it can be used to make cream, I think it can. Add it to baked goods - why not?

I admit honestly, after reading negative reviews on the Internet from novice cooks, I was afraid that I wouldn’t get the right consistency. But it turned out to be not so difficult, the main thing is to follow the recipe exactly. We take only patience and consistency as assistants, and the result will not take long to come.

To prepare the Dulce de leche dessert, take the products according to the list. If your milk is low-fat, then dilute it with 10% cream. Since you can’t find vanilla in our area with fire, I replaced it with 1 g of vanillin.

Dulce de leche

Кухня: Argentinian, десерт, калории: 222, время приготовления: 00:40

Ингредиенты

Milk 3.2% - 500 ml

Sugar - 125 g

Soda - 2 g

Vanilla - 1 pod

Рецепт

1. Bring the milk to a boil, stirring constantly. It is better to use stainless steel or non-stick cookware for this. Enamel cookware is not suitable. It is also preferable to use a wooden spoon.

2. Pour in sugar and soda. Stir well and prepare for a long stirring process. From this point on, do not leave the ladle for a second. Heat - below medium or low.

3. After 20 minutes, the milk mixture will acquire a yellowish color.

4. After another 15 minutes, the mixture will become a rich cream color. Continue stirring constantly, otherwise a persistent coating will form on the bottom.

5. And after some more time, our concoction will become brown. And its consistency will resemble thin jelly. Remove the mixture from the heat and continue stirring until cool. When cooled, the dessert becomes much thicker, but if left hot without supervision, a film will form on the surface. In total, I cooked dulce de leche for 50 minutes and cooled it for another 10 minutes, stirring. Then you can strain it so that any lumps that accidentally formed disperse completely. Then pour it into a convenient container with a lid, and you can store it in the refrigerator for several weeks if you do not eat it right away.

6. Our dulce de leche dessert is ready. I poured it into a small container much earlier. You can see that it is still a bit light in color. I was interested to see if it would become thicker. Yes, it became thicker when cooling. And in a larger container - the result of my labors. I got about 250 ml of the finished product.

7. Serve dulce de leche dessert with tea, use it in baking, pour it over ice cream and eat it just like that. It has a rich caramel-milk flavor. 8. Enjoy!