What is Dulce de Leche?

Dulce de Leche , which literally translates from Spanish like "sweet milk", is a food product similar to taste, texture and consistency into a strong caramel sauce and is basically made of cooked milk and sugar. In many South American and Central American countries, it is ubiquitous and is made of a basic combination of milk and sugar, with changes in cooking and ingredients that give it different textures and mild changes in color and taste. This sauce is primarily used as a toast span or as a filling for pastries, even though it is also consumed as a dessert itself, as a filling for pancakes and cakes, such as Fondue or immersion for fruit and cakes and in solid form as candies. Uruguay is another major exporter. The international market of this product has spread in recent years, especially in the United States, where the introduction of enormys of the popular taste of the Hague-Dazs ice cream in 1998 attributed to the taste of taste cups to the general public. Since then the flavor of cookies,Milk shakes, chocolate candies and ice cream found ice cream. Currently, Russia, Israel, the United States and the European Union are among the largest importers in Argentina and Uruguay.

In other countries, Dulce de Leche is known by different names and the color ranges from pale ivory to intense brown. There is also some variety of taste. In Mexico, it is called cajeta and is made of a combination of goat's milk and cow's milk, sometimes flavored with cinnamon wand during cooking. In Colombia and Venezuela, it is known as arequipe and is considered a "milk pudding". Chile's Manjar and Peru's Manjar Blanco are the paleriforms of this sweet and the taste that lacks the characteristic caramelization of the Argentine version is somewhat softer. The Bolivian version Manjar Blanco is more important and represents the addition of ground rice or rice flour as a thickening agent. Frenchenjoy Confiture de lait or "milk jam". Any of them can be flavored by adding cinnamon, rum, chocolate or vanilla, especially when used as a filling for pastries, cakes or pancakes.

Although countless brands in jars or bathtubs are available, the sauce is not complicated, even if it requires a lot of patience. There are several methods from which all require milk or milk with sugar and flavors, if desired, through a heat source for a considerable time. All recipes include mixing, so the mixture does not burn until the desired caramelization level occurs. Three of the most popular methods include hundreds of cases, slow stove and condensed milk methods.

For the hundred -hill method, the chef would repeat 1 liters (about 1 liter) whole milk in a headome casserole. Then it should add 2 cups (400 g) sugar, 1 teaspoon (4.6 g) baking soda and 1 teaspoon (5 ml) vanilla extract, if desired. The mixture is boiled over a low fire while stirring until withE caramelizes - it will take at least an hour. It can be stored in a covered container in the refrigerator.

For home cooks, much more popular, albeit somewhat dangerous, the method includes the location of an unopened 14-union (425 ml) can (or cans) sweetened condensed milk in the pan and then fill the pan with sufficient water to cover the can. The cans are then gently boiled for three hours and regularly add water to the pot to ensure that the cans remain under water all the time. The can must be allowed to cool completely before opening. Specify most companies that produce condensed condensing milk specifically to customers not to create the sauce because of the risk that the cans can explode.

Note: The submission of a closed can for this kind of procedure entails obvious risks; Those who want to use condensed milk condensed milk but do not like the idea of ​​perhaps an explosive kitchen incident,They can use the opener on the can for paying two small holes at the top of each can, set the cans into an empty pot, and then fill the pan with water with water in 0.25 inches (0.6 cm) at the top of the cans. They should be cooked for six hours and add water to maintain the water level and then cool completely. The cans and the upper layer of a spoon and the resulting dulce de leche should then be open as the other methods.