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two recipes and seven ways to use it # DíaMundialDelDulceDeLeche

22 mayo, 2021

For 25 years, every October 11 the World Dulce de Leche Day or World Dulce de Leche Day. Tribute to one of the most representative products of Argentina, recognized as the country’s Food and Gastronomic Cultural Heritage, very popular also in other Latin American countries and even in France.

East Argentine gastronomy icon it is loaded with myths about its origin. Some argue that the dulce de leche was created by chance in 1829, when a maid of General Juan Manuel de Rosas ran to tell him that his enemy Lavalle was in the house, forgetting a pot of milk and sugar on the fire.

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Other theories about the origin of dulce de leche They assure that the liberator José de San Martín tasted the sweet during his stay in Chile and there are also those who place its origin in the France of Napoléon, in 1815, where it was consumed confiture de lait, a sweet very similar to the current Latin American dulce de leche.

Whatever its origin, dulce de leche is our hearts stolen. It is very easy to prepare and we show it to you with two ways to make homemade dulce de leche, the traditional and the fast. But it does not end there, we also show you seven recipes in which to use it… if you don’t eat it by the spoonful beforehand.

Two ways to make homemade dulce de leche

Traditional

Prepare dulce de leche in a traditional way It takes time to prepare, but it does not have any complications. The personal satisfaction of the home and the superb result make it worthwhile to invest the time it requires. It is much smoother and richer than the commercial one.

Traditional Dulce de leche

We start the process by heating a liter of milk (better if it is whole) with 350 grams of sugar. We will do it over medium heat so that the latter dissolves. We add half a teaspoon of baking soda. If we want to flavor the dulce de leche, we can incorporate a pinch of vanilla essence (extract or seeds will also work).

Cook the mixture for about two hours, over low heat and without letting it boil, stirring from time to time with a wooden spoon. so that it does not stick to the base of the casserole. The water in the milk will evaporate, the liquid will decrease and we will notice how, little by little, it thickens and takes on color. The time is a bit indicative, according to the fire of each one. The last hour is the most delicate since the dulce de leche is thicker and we must not stop stirring to avoid lumps or sticking to the bottom of the pan.

Remove from heat when we get a consistency similar to that of a custard. Outside the fire, we continue stirring for five to ten more minutes so that the dulce de leche cools down a bit. We will notice how still thickens and shrinks a bit more. Once completely cold, we pour into jars and store in the fridge for a maximum of two weeks.

In a quick cooker

This dulce de leche can be made in a saucepan, but if we do it in a quick cooker (express or pressure) we considerably reduce the cooking time and you do not need to pay any attention to the process. You just have to be aware to turn off the fire when the time comes and remove the pot from the heat source.

Dulce de leche in a pressure cooker

It’s sucked. We introduce a 740 gram jar of condensed milk in the pot and cover with water, without going beyond the recommended limit. We close, put the valve in position 2 and bring to a boil. When steam starts to come out of the valve, we count 20-30 minutes.

The cooking time It will depend on the caramelized point and the density that we want to give the dulce de leche. The longer, the denser and darker, and vice versa.

After this time, we remove the pot from the heat source and let it lose the accumulated pressure before opening. We remove the pot with the help of tweezers and we let it cool down before opening, never hot.

Seven recipes in which to use our homemade dulce de leche

Traditional alfajores

Traditional alfajores
  • Ingredients for 10 units: 75 g of butter, 75 g of icing sugar, 1 teaspoon of vanilla essence, 4 egg yolks, 200 g of refined corn flour (or cornstarch), 50 h of wheat flour, 5 g of baking powder, salt, dulce de leche to fill and grated coconut to decorate.

  • Elaboration: In a deep bowl, mix the butter with the icing sugar, stirring until integrated. Add the vanilla essence and the egg yolks and stir. Next we add the baking powder, a pinch of salt, the refined corn flour and the wheat flour. We stir well until obtaining a homogeneous mass. We stretch the dough between two sheets of greaseproof paper and let it cool in the fridge for 30 minutes. Cut into 6 cm discs and cook in the oven, preheated to 180º C for 10-12 minutes. Cool before filling with dulce de leche and coat the edges with grated coconut.

More details of the recipe, with video included, here.

Banana and dulce de leche cups without oven

Glasses of dulce de leche and banana
  • Ingredients for four people: 100 ml of liquid whipping cream, 15 g of icing sugar, 50 g of cream cheese, 4 Digestive type cookies, 100 g of dulce de leche, 30 ml of milk, 1 banana and dark chocolate to decorate (optional).

  • Elaboration: We beat the cream, which must be very cold, with some metal rods and, when it begins to take shape, we add the icing sugar and cream cheese. We continue beating the whole until we assemble. We go to a pastry bag with a star nozzle (optional). We crush the cookies in a mortar or with a rolling pin. Heat the dulce de leche along with the milk and stir well until homogenized to make it more manageable (30 seconds in the microwave will be enough). We peel the banana, cut four discs that we reserve to decorate and dice the rest. Assemble four cups forming layers as follows: crushed cookie, dulce de leche, diced banana, crushed cookie, dulce de leche and whipped cream. We decorate with chocolate shavings, cocoa powder or similar and crown with the banana discs that we have reserved. We keep in the fridge until serving time.

More details of the recipe, here.

Dulce de leche ice cream without refrigerator

Dulce de leche ice cream without refrigerator
  • Ingredients for eight people: 400 g of dulce de leche, 350 ml of milk and 200 ml of liquid whipping cream.

  • Elaboration: In a saucepan, heat the dulce de leche and milk over low heat. When the two ingredients have been well integrated, remove the saucepan from the heat and let it warm up before placing it in the fridge until it is completely cooled. We whip the cream with the help of electric rods. For it to mount well, the cream must be very cold. I recommend putting it in the freezer about 15 minutes before starting to beat together with the container in which we will do it. Add the dulce de leche mixture (once cold) to the whipped cream and stir well, but gently, until a homogeneous cream is obtained. Pour the mixture into a freezer-safe container and place it in it for at least five or six hours before serving.

More details of the recipe, here.

Dulce de leche muffins

Dulce de leche muffins
  • Ingredients for eight units: 60 g of dulce de leche, 15 ml of whole milk, 85 g of butter at room temperature, 40 g of brown sugar, 1 L egg, 100 g of pastry flour and 1 teaspoon of baking powder.

  • Elaboration: We heat the oven to 180º C. We beat the butter with the sugar until we obtain a white cream. Add the egg while beating, the milk and the dulce de leche. We pour the sifted flour attached to the impeller. Mix with a spatula until obtaining a homogeneous cream. We pour the dough into medium-sized capsules, for this amount of dough I have got 8 muffins. We put a little dulce de leche on top of the dough, you can also put it in the middle if you like it a lot. We bake for about 15 minutes or so, it depends on the oven. We remove the muffins to a rack and let them warm before consuming. If we use a muffin baking tray, the baking time may vary. The cupcake is ready when it has risen, it is slightly golden and soft to the touch.

More details of the recipe, here.

Dulce de leche panna cotta

Dulce de leche panna cotta
  • Ingredients for four units: 300 m of liquid whipping cream (35% fat), 260 ml of milk, 6 g of gelatin in sheets (3 units), 200 g of dulce de leche at room temperature, 5 ml of vanilla essence and 30 g of sugar .

  • Elaboration: Hydrate the gelatin sheets in a deep container with plenty of cold water for approximately 10 minutes. Heat 100 g of dulce de leche, 200 ml of milk, all the liquid cream, the vanilla essence and the sugar in a saucepan. We stir with some rods so that the dulce de leche melts and the mixture is amalgamated. When it starts to boil add the hydrated gelatin (drained), remove from the heat, stir well and strain to make it fine. We divide the mixture into four glasses and let it temper before going to the fridge, where we let it take consistency for a minimum of three hours. Meanwhile we prepare a sauce by heating the remaining 60 ml of milk and 100 g of dulce de leche, stirring well with a few rods so that it is homogeneous. Let cool before covering the panna cotta with it and decorate to taste before serving.

More details of the recipe, with video included, here.

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Dulce de leche express flan

Dulce de leche express flan
  • Ingredients for four people: 250 g of dulce de leche, 80 g of sugar, 500 ml of whole milk, 1 egg and 4 yolks, a splash of vanilla essence. For the caramel: 6 tablespoons of sugar and 3 tablespoons of water.

  • Elaboration: Put the six tablespoons of sugar and three tablespoons of water in a saucepan and heat over the fire without stirring until a dark caramel forms. Bathe the base of the flan and the sides with the caramel. Let cool. On the other hand, heat the milk, sugar and vanilla in a saucepan without boiling. Beat the yolks and the egg, add the dulce de leche. Mix it until it dissolves. Add the milk little by little to the previous mixture while stirring. Pour it into the flanera and close the lid. In the pressure cooker add about six fingers of hot water, put a steamer rack or a metal lid so that the base of the flan does not touch the bottom of the pot. Put the …