RECIPES
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Dulce de Leche Dulce de leche, translated literally as "milk jam," is a soft caramel confection enjoyed throughout Mexico, Central and South America. As a relative newcomer to the United States' taste buds, it is quickly growing in popularity. Swirled into ice creams, gourmet yogurt blends and used as a filling in prepared frozen dessert items, dulce de leche is becoming a mainstay among America's favorite dessert ingredients. Directions Place the milk, sugar and cinnamon stick in a large, heavy-bottomed saucepan over medium heat. Stir to dissolve the sugar, while heating the milk to a gentle simmer. The milk will begin to form a foamy layer across the surface and around the perimeter of the pan. Stir the mixture gently to incorporate. Dissolve the baking soda in the water. Stir the baking soda mixture into the milk mixture. Reduce the heat to low and cook the mixture uncovered at a low simmer, just so the milk's surface breaks with a gentle roll. Check the mixture periodically and gently stir without incorporating the foamy layer that forms across the surface. After the mixture has been simmering for 1 hour, remove the cinnamon stick. The milk mixture will begin to turn a light tan color. Continue simmering until the mixture reduces to the thickness of sweetened condensed milk, takes on a rich tan color and has reduced to about one cup, about 1 to 1-1/2 additional hours. The mixture will thicken further as it cools and under refrigeration. Strain the mixture immediately into a jar, using a fine mesh strainer. Cool completely. Refrigerate for up to 3 weeks. Nutrition information per ounce: This recipe is from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft, which is available for purchase at bookstores nationwide. |
Ingredients Makes 1 cup |
