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Post by braided-rug on Mar 6, 2007 19:02:58 GMT 10
Dulce de leche - Milk JamTotal time: 55 minutes Preparation time: 5 minutes Cooking time: 40-50 minutes Cost: Reasonable Difficulty: Very easy Chef's Note Our globe-trotter Jacline discovered this old recipe in the Patagonia Restaurant in Buenos Aires. In recent years dulce de leche - which might best be described as "milk jam" - has expanded beyong its South American borders. It is used as a jam with bread, as a filling for chocolates or between the layers of a tower of pancakes. See our recipe for Crêpe Millefeuille with Dulce de Leche Ingredients * 2 liters (8 cups) whole milk * 2 kg (4 1/2 lb.) sugar * Flavoring as desired: vanilla, coffee, liqueur, etc. Method 1. Rinse a jam-making pot or an enameled container with cool water; do not dry; 2. in another container, gently heat the milk; 3. pour all the ingredients into the pot; heat over very low heat, stirring constantly with a wooden spoon to prevent the formation of a skin; 4. when the milk thickens and takes on a salmony colour - after about 40 or 50 minutes - check its consistency: the milk should coat the back of a spoon and should set upon contact with a cold surface; 5. place into jars and store in the refrigerator. From: www.theworldwidegourmet.com/?action=recette_show&id=768&lg=en
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