Argentine Caramel Cream (Dulce de Leche)
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 1-2 hrs
Ingredients:
1 quart whole milk (see note)
1 1/3 cup sugar
1 vanilla bean
1/2 teaspoon baking soda
Directions:
Combine all the ingredients in a large, heavy saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer the mixture briskly, stirring often with a wooden spoon, until thick, caramel colored, and reduced by half, 30 to 40 minutes.
(You will need to adjust the heat, now up, now down, to keep the mixture at a brisk simmer, but without it boiling over. The traditional test for doneness is to pour a spoonful of caramel cream on a plate. When it gathers in a thick puddle and no longer runs to the edges, the mixture is ready.) Remove the vanilla bean with tongs and discard.
Transfer the caramel cream to a serving bowl and cool to room temperature. You can eat it now or cover and refrigerate if you prefer to serve it chilled.
NOTE: You must use whole milk for dulce de leche. Skim milk will burn during the reduction process.
Recipe Location: https://www.cdkitchen.com/recipes/recs/39/ArgentineCaramelCreamDulce66264.shtml
Recipe ID: 36905
Nutrition:
per serving: 408 calories, 8g fat, 78g carbohydrates, 8g protein.
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