I may have kept the heat a little higher resulting in much darker carmelization which also gave it an even richer flavor though it means less of the light brown and smooth thick consistency I am used to in jarred varieties and a little bit of carmelized bits within what is still an amazing flavored result. Will try at lower temps throughout nex time....
Dulce de Leche
MAKES ABOUT 1 1/2 CUPS
This recipe for dulce de leche is delicious drizzled on ice cream, poured on cake, or even eaten by the spoonful.
5 cups milk
1 1/2 cups sugar
1 vanilla bean, split
1 tsp. baking soda
1. Put milk in a large, deep, heavy saucepan over medium-high heat. Bring to a boil and allow skin to form on top of milk. Do not stir. Skin will thicken and puff up; then reduce heat to medium and remove skin. Increase heat to medium-high and repeat process three more times. The skin will become thinner with each boil. Resist the urge to stir milk.
2. Add sugar and vanilla bean after fourth and final boil, then stir until sugar has melted, about 2 minutes. Reduce heat to medium-low and stir in baking soda. Simmer milk, stirring often, yet taking care not to disturb film of cooked milk forming on the inside of the saucepan. Simmer, skimming foam while milk cooks, until reduced by half, about 1 hour. Reduce heat to low and simmer, skimming occasionally, until milk is very thick and golden, about 3 1/2 hours more. Mixture will brown as it cooks. Strain cooked milk through a sieve into a bowl, then cover and refrigerate. Mixture will thicken as it cools. Serve with fruit, such as strawberries or bananas, or with toast, if you like.
Ratings & Reviews (3)
I may have kept the heat a little higher resulting in much darker carmelization which also gave it an even richer flavor though it means less of the light brown and smooth thick consistency I am used to in jarred varieties and a little bit of carmelized bits within what is still an amazing flavored result. Will try at lower temps throughout nex time....
I made this last night for the first time. The final simmer took me only about 2 hours despite keeping the temperature very low. It did need to cool in the refrigerator to attain the proper consistency, the final product being very thick. My Argentinian boyfriend loved it, saying it was just as it is made back home. Next time I will make a double batch!
Dulce de Leche
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