CIAKids : Cinco de Mayo : Dulce de Leche

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You are here: Past Features > Tastes of Mexico > Dulce de Leche

Homemade dulce de leche is traditionally used as a filling for cakes, to line pie shells later filled with sweet custard, and as a topping for fresh fruit. The following dulce de leche recipe is made in the traditional manner, beginning with whole milk and sugar. Although the cooking time is about two hours, this dulce de leche virtually cooks itself, requiring only minimal attention. The result is well worth the lengthy cooking time. In fact, dulce de leche is so tempting that you may find it hard to resist a spoonful straight from the pan.

Dulce de Leche
Yield: one cup
Recipe adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft (John Wiley & Sons, available in January 2004)
Ingredients	Amounts
Whole milk	1 quart
Sugar	1 cup
Cinnamon stick	1 two-inch piece
Baking soda	1/2 tsp
Water	2 Tbsp

Method
Place the milk, sugar and cinnamon stick in a large, heavy-bottomed saucepan over medium heat. Stir to dissolve the sugar, while heating the milk to a gentle simmer. The milk will begin to form a foamy layer across the surface and around the perimeter of the pan. Stir the mixture gently to incorporate. Dissolve the baking soda in the water. Stir the baking soda mixture into the milk mixture. Reduce the heat to low and cook the mixture uncovered at a low simmer, just so the milk's surface breaks with a gentle roll. Check the mixture periodically and gently stir without incorporating the foamy layer that forms across the surface. After the mixture has been simmering for 1 hour, remove the cinnamon stick. The milk mixture will begin to turn a light tan color. Continue simmering until the mixture reduces to the thickness of sweetened condensed milk, takes on a rich tan color and has reduced to about one cup, about 1 to 1-1/2 additional hours. The mixture will thicken further as it cools and under refrigeration. Strain the mixture immediately into a jar, using a fine mesh strainer. Cool completely. Refrigerate for up to 3 weeks. Nutrition analysis per ounce: 170 calories, 4 grams protein, 31 grams carbohydrate, 4 grams fat, 15 milligrams cholesterol, 140 milligrams sodium