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the original south american cream recipe

The dulce de leche (literally sweetened with milk) is one Spreadable cream of Argentinian origin widespread in all the countries of the South America. This is a recipe based on Milk And sugar which, collected in a saucepan with the seeds of the vanilla pod and baking soda, are left to cook slowly and over low heat, until thickened: the result will be a thick and delicious cream, with a consistency similar to that of caramel sauce, perfect for spreading a breakfast on fragrant slices of toast, or to garnish ice cream, spoon desserts and spectacular cakes.

For a result faithful to the original, just follow the Things And tips present in the procedure, and follow a few simple precautions. First of all, be patient (the cooking, slow and prolonged, will take at least fifty minutes at the doses indicated), then use a heavy-bottomed saucepan and stir the mixture continuously to prevent the sauce from burning, inevitably compromising the final result, and finally cook everything over low heat to allow the milk to caramelize little by little.

With a delicate and enveloping taste and a texture similar to that of a jam (and for this reason also called milk jam), dulce de leche can also be used to fill the famous churros or alfajores, the typical filled biscuits of South America. Or, according to local tradition, to sweeten a cup of cappuccino or steaming coffee.

Find out how to prepare dulce de leche by following the step-by-step procedure and tips.

How to prepare dulce de leche

Cut a vanilla pod lengthwise 1.

Using the tip of a knife, scoop out the seeds 2.

Pour the milk 3 in a heavy-bottomed nonstick saucepan.

Add vanilla seeds 4.

Put on low heat and add the sugar 5.

Stir in baking soda 6.

Gently bring the milk to a boil, continuing to stir sevenuntil mixture begins to thicken.

Continue cooking, stirring constantly with a whisk. 8 to keep the mixture from sticking, until you get a sauce of the right consistency. To check this, pour 1 teaspoon in the center of a saucer: if you tilt it, the cream will remain still and will not slip, the dulce de leche is ready. If it is too thick, you can remove it from the heat and add 2-3 tablespoons of milk; if it is too liquid, continue cooking for a few minutes.

Once you have reached the right consistency, turn off the heat and immediately pour the dulce de leche into the sterilized glass jars 9: remember to carry out this step immediately because the cream, as it cools, will tend to solidify.

The dulce de leche is ready to be tasted ten.

Tips

Once ready, and transferred to the refrigerator, the dulce de leche will tend to harden. Before using it according to your personal tastes, put it for a few moments in the microwave or heat it slightly over low heat: it will become fluid again as it has just been done.

storage

Dulce de leche can be stored in the refrigerator, in special hermetically sealed jars, to 2-3 days maximum.

If you prefer, as soon as the fire is extinguished, you can pour it still hot into the sterilized glass jars (following the Ministry of Health guidelines), turn them over to put them under vacuum and leave them upside down until completely cooled: they will keep for up to 2 weeks.

If you would rather prepare a reserve and keep it until 6 months in the pantry, just pasteurize it by boiling the sterilized jars in a pan filled with cold water for about half an hour, wrapped in a cloth to prevent them from breaking, and letting them cool in the fridge. inside the liquid.

Origins

Several countries claim the paternity of dulce de leche, as do the legends that revolve around its birthplace. One of the most popular says that the famous sauce was born in Europe, in France of the 14th centuryWhereby a young cook in a military garrison who, inadvertently, left a drink made of milk and sugar on the fire, thus creating, involuntarily, a delicious cream.

Similar, and always linked to a culinary error, is there Argentina Versiondating from the first half ofnineteenth centuryaccording to which a maid of General Juan Manuel de Rosas, in order to welcome the guests in a thoughtful way, would have forgotten a jug full of sweetened milk on the stove, thus obtaining the famous creamy sauce.

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