Dulce de leche (South American caramelised milk spread)

Dulce de leche is the staple cream of South American cuisine: a thick, sweet mixture of milk and sugar, slowly caramelised. It's used in cakes, in pancakes, or simply spread on bread.

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Method

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1. Bring the milk and sugar to the boil in a large, heavy-based pan.
2. Add the bicarbonate of soda (it will foam, so use a large pan), the vanilla and the salt.
3. Simmer uncovered over low heat, stirring often, for 60-80 minutes, until the liquid reduces to a thick, caramel-coloured cream. ⏱ Timer: 1 h
4. Stir especially often in the last 15-20 minutes, as it tends to catch on the bottom at this point. ⏱ Timer: 15 min
5. When it drips slowly and smoothly off a spoon, take it off the heat and pour into a jar to cool.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use a heavy-based pan, as milk burns easily in a thin one.
• Stir constantly in the final stage, as the thick mixture can catch quickly.
• If it goes lumpy, blend it smooth with a stick blender.
• The finished cream thickens further on cooling, so take it off the heat while it's still a little runnier than you want the end result to be.

Frequently asked questions

Can it be made faster from sweetened condensed milk?

Yes, by boiling a sealed tin fully submerged in water, covered, for 2-3 hours (always keeping it covered with water), you get a similar cream, though the flavour is slightly different.

How long does it keep?

In a sealed jar in the fridge for 3-4 weeks.

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