Dulce de leche

Good Health Choices - - Be Nourished -


Dulce de leche is eaten with al­most ev­ery­thing in Ar­gentina, but at its most ba­sic you can en­joy it with a spoon straight from the jar!


1 litre (4 cups) whole milk 300g caster sugar

¼ tsp bak­ing soda

Pinch of salt


2 x 395g tins sweet­ened con­densed milk

1 To make stove­top dulce de leche, heat the in­gre­di­ents in a heavy-based saucepan over high heat. Just be­fore the mix­ture comes to the boil, re­duce the heat to very low, en­sur­ing that the mix­ture main­tains a very gen­tle sim­mer (you may need to ad­just the heat ac­cord­ingly). Cook, stir­ring of­ten, for about 1 hour, in which time the mix­ture will darken and thicken. From this point, stir the mix­ture fre­quently to avoid it catch­ing and burn­ing. Con­tinue stir­ring for 20–30 min­utes, un­til the mix­ture is thick and tof­fee-coloured.

2 To test if the dulce de leche is ready, place a spoon­ful on a cold saucer or plate. Al­low it to cool and thicken, then run your fin­ger through the cen­tre of the dulce de leche. If the mix­ture doesn’t pool back, it is ready. Trans­fer to a bowl and al­low to cool com­pletely.

3 To make oven-baked dulce de leche, pre­heat the oven to 180°C.

4 Pour the con­densed milk into a 1-litre (4 cup) bak­ing dish and cover with foil. Sit the bak­ing dish in a larger dish and pour in enough boil­ing wa­ter to come half way up the sides of the dish with the con­densed milk. Cook in the oven, top­ping up with boil­ing wa­ter to main­tain the level, for 2 hours, or un­til the con­densed milk is tof­fee­coloured (the top will be darker).

5 Care­fully re­move from the oven and stir to com­bine while still warm. Set aside to cool com­pletely.

6 Trans­fer to a very clean, dry glass jar. Dulce de leche will keep in the fridge for 2–3 weeks.

Edited ex­tract from The Food of Ar­gentina: Asado, em­panadas, dulce de leche and more by Ross Dob­son and Rachel Tolosa Paz. (Smith Street Books, $59.99)

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