Dulce de leche also known as caramelized milk or milk jam, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours.
The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
- 500 g cottage cheese
- 1/2 banana
- 1 egg
- 2 tbsp. l. whole grain flour
- 2 tbsp. l. cornmeal
- 1 st. l. Sahara
- salt, vanillin - to taste
- 1 liter of milk (3.2%)
- vanilla pod
- 250 g sugar
- a pinch of salt
- 1/2 tsp salt diluted in 1 tsp water
Mix all the ingredients and fry in a dry frying pan under the lid until cooked.
For Dulce de Leche:
In a heavy-bottomed saucepan, add 1 liter of milk and vanilla bean. Bring to a boil over medium heat. As soon as bubbles appear at the edges, add 250 g of sugar, a pinch of salt (I advise you not to regret it) and 1/2 tsp of soda diluted in 1 tsp of water.
Reduce heat to low and cook, stirring constantly, 60-90 minutes. Pour the finished sauce into a jar and let cool, in the cold it will become even thicker.
Can be used as a sauce for casseroles, cheesecakes, pancakes, as a filling for tarts, pies, add to creams. I highly recommend!