Dulce De Leche Cortada Recipes

DULCE DE LECHE CORTADA RECIPE

Steps:

• In a bowl whisk together sugar and egg until fully incorporated. Add milk and mix until combined, around 3 minutes. Pour the mix into a pot over low heat and bring to a gentle simmer whisking consistently. Stop whisking and add lime juice, distributing it evenly over the whole surface. Let it simmer for around 30 minutes untouched. In 10 minutes it will curdle and at the 30-minute mark, the syrup will have reduced and thickened. Add vanilla extract and mix. Remove from heat and refrigerate.

DULCE DE LECHE CORTADA (COLOMBIAN-STYLE CURDLED SWEET MILK)

Steps:

• Bring the milk to a boil in a pot over medium heat, stirring occasionally. Add lime juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
• Add the panela and cinnamon sticks and simmer over low heat with the pot uncovered for about one hour, stirring often with a wooden spoon.

[RECIPE + VIDEO] DULCE DE LECHE CORTADA (CURDLED MILK FUDGE)

Steps:

• Mixing: Combine sugar and egg, stirring until they are well mixed. Stir in the milk. Sieve to eliminate undissolved egg parts. Mix in cinnamon, lime and orange zest, and prunes.
• Cooking: Simmer over low heat. Once it breaks the boil pour in the lime juice in different spots. Simmer without stirring unless it is sticking to the pot. The milk will eventually (about 10 mins) curdle, and chunks will float in thin syrup. Once the thin syrup has reduced to about half, remove from the heat and cool to room temperature. Remove the cinnamon stick.
• Serving: Chill before serving.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

DULCE DE LECHE

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.