(Caramelized Milk Sweet)
Argentineans love this delectable, sweet caramelized milk, eating it in pastry, spread on toast, drizzled over flan. This recipe for “milk sweet”, adapted from Lynelle Tume’s Latin American Cookbook (Chartwell Books, 1979), doesn’t require continual stirring as some recipes do.
- 2 cups milk
- 1 cup sugar
- Combine milk and sugar in a heavy saucepan. Stir until sugar dissolves, about 10 minutes. Place over medium-low heat and simmer, stirring every 5–10 minutes with a wooden spoon until mixture turns a light caramel color and begins to thicken, about 1 1⁄4 hours.
- At this point, begin stirring constantly until mixture leaves a track on bottom of pan, about 15 minutes. Cool and serve as a spread on biscuits or toast, as a topping for ice cream, or as a pastry filling.