dulce de leche

dulce de leche
dulce de leche The dulce de leche (or milk jam) It is so delicious on bread, and as an ingredient in desserts (tarts, cake, Cakes, bars etc.). It is in many ways, some of which we present here.
5.0 stars rate, from 6 Chefs

Preparation time: 2 minutes | Cooking: 4 hours | Total time: 4 hours 2 minutes
Recipe for: 397 ml

Nutrition information per 397 ml
Calories: 1556 Calories | Fat: 38 g.

Sweetened milk: 1 tin (or more if you need or want to have ready, without redoing the process)
Sour cream: 1/2 mug (only if you use the cooking method without the can)

1. Cooking in pot: Remove the label from the milk cans and put them in a pot. Fill the pot with water, overdoing well preserved (at least 4 cm above the surface of the cans). Cover the pot with a lid and put in the fire. When he starts to boil turn down the heat and simmer for 3 - 4 hours (the more you cook, more skourenei). caution! Check frequently water, why cans must not boil without being completely covered with water. If exposure is likely, would swell and burst!
2. Cooking in pressure cooker: Remove the label from the cans and put them in pressure cooker. put water, until the surface of the cans. Close the pressure cooker and put to boil. When valve ascend, lower the heat and allow to boil for 25 - 30 minutes. Turn off the heat and allow to cool. caution! Open the pressure cooker, Only after the pressure is quite cool and completely lying within the.
3. Boil in saucepan: Open the milk and pour into pan. You put on the fire and boil, stirring continuously, to get beautiful honey - brown. Remove from the heat and add the cream. Stir well, becomes uniform mixture.

Prepared in 4 October 2013 by Luise

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