Dulce de Leche Haute Cuisine Delight

Ingredients

In this haute cuisine adaptation, we enhance the original dulce de leche by incorporating sophisticated techniques and premium ingredients. The presentation is elevated, and the flavors are intensified, creating a truly luxurious dessert experience. We alse have the original recipe for Dulce de leche, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 1/4 teaspoon sea salt 1/4 teaspoon sea salt
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 45g, 40g
• Protein: 4g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a heavy-bottomed saucepan, combine the milk, sugar, vanilla bean, and sea salt.
2. 2.
   Place the saucepan over medium heat and stir until the sugar has dissolved.
3. 3.
   Reduce the heat to low and simmer gently for 1 hour, stirring occasionally.
4. 4.
   Remove the vanilla bean and scrape out the seeds. Return the seeds to the saucepan.
5. 5.
   Stir in the heavy cream and butter until well combined.
6. 6.
   Increase the heat to medium and cook for an additional 15-20 minutes, stirring constantly, until the mixture thickens and turns a deep golden color.
7. 7.
   Remove from heat and let cool for 10 minutes.
8. 8.
   Pour the dulce de leche into a glass jar and let it cool completely before refrigerating.

Treat your ingredients with care...

• Vanilla bean — Use a sharp knife to split the vanilla bean lengthwise and scrape out the seeds. The seeds add intense flavor to the dulce de leche.
• Heavy cream — Use high-quality heavy cream for a rich and creamy texture in the final dish.
• Sea salt — Use a good quality sea salt to enhance the caramel flavor without overpowering it.
• Unsalted butter — Unsalted butter allows you to control the saltiness of the dulce de leche.

Tips & Tricks

• To intensify the caramel flavor, you can cook the dulce de leche for a longer time, but be careful not to burn it.
• For a smoother texture, strain the dulce de leche through a fine-mesh sieve before refrigerating.
• Serve the dulce de leche at room temperature to enhance its creamy consistency.

Serving advice

Serve the dulce de leche in elegant glass bowls or ramekins. Garnish with a sprinkle of sea salt and a drizzle of caramel sauce for an extra touch of sophistication.

Presentation advice

Create an artistic presentation by swirling the dulce de leche on the plate using a spoon. Add a dusting of cocoa powder or edible gold flakes for a luxurious touch.