The Dulche de leche literally "Milk dessert", it's a thick cream And spreadable typical of South American countries. Based on only 3 ingredients: milk fresh, sugar And vanilla ; that thickened for a long time And slowly over the fire congeal into one milk jam creamy, to the taste And texture of caramel toffee! In two words: sensationally greedy!! Ideal not only from spread on bread and rusks, but also for fill pies, cakes, biscuits, make and garnish numerous spoon desserts, ice creams, dessert, but also simply for sweeten coffee! or to be packaged e give as a greedy gift! It will be super appreciated!
Like any traditional recipe, there are different versions, I give you it Original recipe of the Dulce de leche treats of my Latin American cooking text.
It is a preparation very easy, you will just need to time available because it takes about 1 hour! The traditional recipe has it that you use the whole milk, but you can use that too skimmed and lactose free! The secret for an excellent result it's slow fire; the milk must caramelize slowly until it browns, but be careful don't let it harden too much! Otherwise it will be difficult to spread it!
In the proceedings you will find all Tips and tricks with step by step photos to get a Perfect dulche de leche, both like soft texture, neither too hard nor too liquid, both like taste delicate! Trust me it will become a drug!
Discover also:
Meringues (how to make them perfect at home in a few steps, with all the tricks illustrated step by step!)
Dulce de leche recipe
| Preparation | Cooking | Total |
|---|---|---|
| 5 minutes | 50 minutes – 1 h | About 55 minutes |
|
Quantity for about 300 gr of product |
|---|
|
How to make the Dulce de leche
First of all put milk, sugar and vanilla in a saucepan, all together and heat over low heat.
Turn with a hand whisk constantly until the sugar dissolves.
Always turn constantly and over a low heat. You will see that a foam will form, all perfectly normal, turn and continue cooking
The situation will not change for the first 35 minutes. you continue to turn constantly on a low flame
Then, little by little you will see that the mixture decrease in volume and congeal into a denser milk:
Continue to turn over low heat and wait for the milk to brown, it will take 15 – 20 minutes before it cools into a spreadable mixture:
But pay attention to the consistency!
If you lift the teaspoon it has to dribble with difficulty, neither go too easily liquid nor stay too still on the teaspoon.
If it is too liquid, keep stirring, if it is too thick add 2 – 3 or even 4 tablespoons of milk and over low heat, stopping when you get the right consistency!
Finally, still hot, transfer the mixture into previously STERILIZED JARS, filling up to 1/2 cm from the edge, closing with new twist off caps.
Then let it cool upside down to room temperature!
In this phase the milk jam will take on the typical shiny, smooth and crystallized consistency!
Yours is ready Dulce de leche
Before storing it in the pantry, proceed with pasteurization, i.e. boil it in a pot for about 30 minutes!
This way you can keep it for about 6 months
Finally, remember that once opened it should be kept in the refrigerator where it should be consumed within 2 weeks.
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