Dulce de Leche

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

A little known and extremely good Spanish sweet. Put in a thick earthenware saucepan four pints of milk and half a pound of Demerara sugar, also half a vanilla pod. Cook on an extremely slow fire, stirring often, for at least two hours; by that time the dulce should be golden yellow and the consistency that of thick cream. It is ready only when it has reached that state. Serve cold in little pots or custard glasses. This sweet, put in pots, will keep for some time.