Dulce de Leche - Cuban Style

Ingredients

While the Argentinian dulce de leche is traditionally made by boiling a can of sweetened condensed milk, the Cuban version involves a longer cooking process. The Cuban adaptation requires simmering the milk mixture on the stovetop until it thickens and develops a rich caramel flavor. This method allows for more control over the consistency and depth of flavor. We alse have the original recipe for Dulce de leche, so you can check it out.

• 2 cans (800g) sweetened condensed milk 2 cans (800g) sweetened condensed milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ per tablespoon
• Fat: 2g (1g saturated)
• Carbohydrates: 10g (10g sugars)
• Protein: 1g
• Fiber: 0g
• Salt: 20mg

Preparation

1. 1.
   Pour the sweetened condensed milk into a large, heavy-bottomed saucepan.
2. 2.
   Place the saucepan over low heat and add the vanilla extract and salt.
3. 3.
   Stir the mixture continuously with a wooden spoon to prevent it from sticking to the bottom of the pan.
4. 4.
   Cook the mixture on low heat for about 1.5 to 2 hours, or until it thickens and turns a deep caramel color. Stir frequently to ensure even cooking.
5. 5.
   Remove the saucepan from heat and let the dulce de leche cool to room temperature.
6. 6.
   Transfer the dulce de leche to a jar or airtight container and refrigerate for at least 2 hours before using.

Treat your ingredients with care...

• Sweetened condensed milk — Ensure that the cans are not dented or damaged before using. Use a good quality brand for the best results.

Tips & Tricks

• Stir the mixture constantly to prevent it from burning or forming lumps.
• Adjust the cooking time based on your desired consistency. Longer cooking will result in a thicker dulce de leche.
• For a deeper flavor, you can add a splash of rum or a sprinkle of cinnamon during the cooking process.
• Use dulce de leche as a topping for ice cream, pancakes, or toast. It can also be used as a filling for cakes, cookies, or pastries.
• If the dulce de leche becomes too thick after refrigeration, you can gently heat it in the microwave or on the stovetop to soften it.

Serving advice

Serve the Cuban dulce de leche drizzled over desserts like flan, tres leches cake, or churros. It can also be enjoyed as a spread on toast or as a dip for fresh fruit.

Presentation advice

Transfer the dulce de leche to a decorative jar or a small serving bowl. Garnish with a sprinkle of cinnamon or a drizzle of melted chocolate for an elegant touch.