June 18, 2014
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Dulce de Leche (pronounced DOOL-seh deh LEH-chey), translates from the Spanish as "Sweet of Milk" is the secret ingredient used often in Argentinian desserts. It hails from Buenos Aires and apparently dates back to 1829. Legend has it that is was created by accident as a servant distracted by two Generals, left a pot of milk and sugar boiling creating what is now one of the most loved dessert components in Argentina. Used as a spread on bread or in pastries, Dulce de Leche takes the simple to sublime!
Dello Mano Brownie & Dulce de Leche
With a Spanish family back ground, we've long been fans of Dulce de Leche and we've recently launched Dello Mano Luxury Brownie Tart lavishly filled with the sweet creamy delicacy. True to our form we hand make the Dulce de Leche in our Dello Mano kitchen here in Teneriffe Brisbane and we finish the tart with a gorgeous bitter sweet dark chocolate.
Dulce de Leche can be made at home or can be bought in some specialty stores.
Making it at home is relatively easy although time consuming and you do need to keep stirring to prevent it from burning.
Making Dulce de Leche at home:
8 CUPS OF WHOLE MILK
1 TEASPOON OF PURE VANILLA
2 1/2 CUPS OF CASTER SUGAR
1/4 TEASPOON OF BAKING SODA
Add all ingredients to a large, heavy based pot
Place on low heat and stir until sugar is dissolved
Stir continuously/regularly until the mixture is reduced and change to a dark caramel colour - approximately 2 hours
Cool and store in the refrigerator
Some other uses for Dulce de Leche include warming it and drizzling over ice cream or pouring over pancakes or crepes. For the moment we are going to enjoy it with our Dello Mano brownies. Do you have a favourite dessert with Dulce de Leche? Enjoy!