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Dulce de leche

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Dulce de leche is a thick, caramel-like milk-based Latin American sauce or spread.

The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, although other ingredients may be included to achieve special properties.

Literally translated as "sweets made of milk," it is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelized sugar.

Its origin is widely debated, and it remains popular throughout Latin America, where it is known by this name in Argentina, Uruguay, Bolivia, Paraguay, Dominican Republic, Puerto Rico, and Costa Rica.

Dulce de leche is used to flavor candies or other sweet foods, such as cakes, cookies or ice cream, as well as crème caramel (flan in Spanish and Portuguese). It provides the "toffee" part of English Banoffee pie. It is also popular spread on pancakes and toast.



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References

Dulce de leche, en.wikipedia.org

Dulce de Leche, www.cookingforengineers.com

Dulce de Leche, www.foodnetwork.com