Dulce The Leche Milk Jam Recipes
DULCE THE LECHE (MILK JAM)
Make and share this Dulce the Leche (Milk Jam) recipe from Food.com.
Provided by LikeItLoveIt
Categories Mexican
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Place the can inside the pot on top of the rack.
- Add water to completely cover can, plus 1-2 more inches.
- Simmer for 4 hours, making sure the can is always completely covered with water, if not, there is an explosion!
- Leave the can to cool several hours and only then open it and serve.
- Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain.
- For breakfast you can spread it on croissants, rolls or toast!
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- Just a heads up: The baking soda will make the milk jam foam up so be sure you’re using a big enough pot so it doesn’t boil over.
- In a medium bowl, mix together the sugar and vanilla bean caviar. Rub it together, until the vanilla bean is thoroughly distributed. To a medium to large saucepan, set over medium heat, pour in the whole milk, the sugar/vanilla mixture and vanilla bean and baking soda.
- Cook the mixture, stirring occasionally, until it reaches a simmer, about 5 minutes. Once it reaches a simmer or light boil, immediately turn the heat down to low. Allow the milk mixture to simmer gently for about 1 hour. Give it a stir from time to time. During this 1 hour, the milk mixture will foam up and it will go from white milk to a light brown and then to a dark brown.
- When the milk jam thickens and reaches a dark brown color, take it off the heat for a few minutes. Run it through a fine-mesh sieve. Stir in a pinch of salt and then pour it on everything: ice cream, cake, coffee, get creative with its applications.
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