Dolche de leche
This is a recipe that I discovered while visiting with a friend of mine from Mexico. He was complaining that he could never find any of this wonderous substance in Regina, Saskatchewan. So I gave it a shot and came up with this.
- 1 Litre of Milk.(I apologize, I don't know the Imperial Conversion)
- 1 1/2 Cups of Sugar
- 1 Vanilla Bean (or 3 tbsp Vanilla Extract)
- 1/2 tsp of Baking Soda
- Use a pot that seems overly large for this operation, as the baking soda will foam and rise to shocking heights.
- Pour the Milk and Sugar in the pot and set to a low heat.
- When the sugar has completly dissolved in the milk add the Vanilla and the Baking Soda
- Tend to until the milk has reduced to a thick caramel like texture. (About 1 cup of it will remain. Be prepared, this will take some time)
This fantastic dessert can go with almost any pastry, cake, or spoon. Enjoy!
Here is an alternative method that I learned from someone from Argentina. I don't doubt that making it from scratch would be much tastier, but this will always do in a pinch.
- 1 can Sweetened & Condensed Milk
- Remove label from can
- Using a pot on the stove place the can(s) into the pot, fill the pot with enough water so there is about 3-4 inches of water covering the top of the can(s)
- Heat water to boiling and heat for 3 hours.
Check on the pot every 30 minutes or so to make sure there is still water covering the top of the can(s)
Use a lid if you have one to reduce water loss, and also mitigate damage to kitchen should there a catastrophic blowout (which there shouldn't be if you followed directions.