Dulce de Leche
The milk caramel of Argentina and Uruguay — milk and sugar simmered for over two hours with a pinch of bicarbonate of soda until reduced to a thick, deep-amber spread for alfajores, pancakes and ice cream.
Ingredients
Ingredients
- 1 l whole milk
- 300 g sugar
- 1 vanilla pod, split
- 1/4 tsp bicarbonate of soda
Nutrition (estimated)
high confidenceRecipe total: 1787 kcal · P 32g · C 348.3g · F 36g
Estimated from 4 of 4 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Put the milk, sugar and vanilla pod in a wide, heavy pan and bring to a simmer over medium heat, stirring until the sugar dissolves.
- 2Take the pan off the heat and stir in the bicarbonate of soda; it will foam up. The soda neutralises the milk's acidity, so it browns evenly and does not curdle.
- 3Return to low heat and simmer uncovered for 120–150 minutes, stirring every 10 minutes at first and constantly in the last half hour, scraping the base with a wooden spoon.
- 4As it reduces, it turns from pale cream to deep amber. It is ready when it coats the spoon thickly and a drop on a cold plate holds its shape. Remove the vanilla pod.
- 5Pour into a clean jar and leave to cool; it thickens a lot as it cools. Keep it in the fridge for up to a month.
Questions and answers
How long does Dulce de Leche take to make?
About 155 minutes: 5 min prep and 150 min cooking.
What ingredients do you need for Dulce de Leche?
4 ingredients: whole milk, sugar, vanilla pod, bicarbonate of soda.
How many servings does this Dulce de Leche recipe make?
12 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Dulce de Leche?
About 149 kcal, with 2.7 g protein, 29 g carbohydrate and 3 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Dulce de Leche recipe suit?
It is vegetarian and gluten-free.
What cuisine is Dulce de Leche?
Dulce de Leche comes from Argentinian cuisine.
Sign in to rate this recipe.