Dulce de leche
Leche endulzada y caramelizada que se sirve como postre y también se usa como cobretura o relleno de tartas.
Ingredients
Instructions
Put all the ingredients in a large saucepan and heat to near the boiling point, stirring to dissolve the sugar.
Cook on a very low heat, stirring occasionally, until the mixture begins to thicken. Then stir constantly until done, 2-3 hours.
Remove from the heat and distribute into serving bowls. Allow to cool down.
Serve at room temperature or chilled.
Notes
The pudding is ready when is turned caramel color and the bottom of the pan can be seen when the spoon is drawn across, or when a spoonful on a plate retains its shape.
This pudding will keep about two weeks refrigerated. It can be canned in sterilized jars to keep for longer.
Substitute vanilla extract with a vanilla pod, removed when the pudding begins to thicken, or substitute part of the sugar with vanilla flavored sugar.
Easier
Boil a can of sweetened condensed milk for about 3 hours, or pressure cook for about 1 hour, until it caramelizes.
Source
The Chilean manjar blanco, Colombian arequipe and Mexican cajeta are similar desserts. The proportions of milk and sugar vary and the flavoring on occasion.
Food in America