Dulce de Leche Hungarian Style

Ingredients

While the original Argentinian dulce de leche is made with condensed milk, Hungarian Dulce de Leche incorporates a few unique ingredients and flavors. We infuse our caramel with a hint of vanilla and a touch of rum, giving it a distinct Hungarian twist. Additionally, we use a combination of regular milk and heavy cream to achieve a creamier consistency. 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 (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon rum (optional) 1 tablespoon rum (optional)

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 28g (28g sugars)
• Protein: 3g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a medium-sized saucepan, combine the milk, heavy cream, and sugar.
2. 2.
   Place the saucepan over medium heat and stir until the sugar has dissolved.
3. 3.
   Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
4. 4.
   Reduce the heat to low and continue simmering for about 1 hour, or until the mixture thickens and turns a golden caramel color.
5. 5.
   Stir in the vanilla extract and rum (if using) and cook for an additional 5 minutes.
6. 6.
   Remove the saucepan from heat and let the dulce de leche cool to room temperature.
7. 7.
   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...

• Milk — Use whole milk for a creamier texture.
• Heavy cream — Make sure to use full-fat heavy cream for the best results.
• Granulated sugar — Regular granulated sugar works perfectly in this recipe.
• Vanilla extract — Opt for pure vanilla extract for the best flavor.
• Rum — The rum is optional but adds a delightful depth of flavor. Feel free to omit it if desired.

Tips & Tricks

• Stir the mixture occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
• Be patient during the cooking process, as it takes time for the mixture to thicken and develop its caramel flavor.
• If you prefer a darker and more intense caramel flavor, cook the mixture for a longer time.
• Store the Hungarian Dulce de Leche in the refrigerator for up to 2 weeks.

Serving advice

Serve Hungarian Dulce de Leche as a topping for pancakes, crepes, or waffles. It also pairs wonderfully with Hungarian pastries such as chimney cakes or strudels. Drizzle it over ice cream or use it as a filling for cakes and cookies. The possibilities are endless!

Presentation advice

When serving Hungarian Dulce de Leche, consider garnishing it with a sprinkle of powdered sugar or a dollop of whipped cream. You can also drizzle some melted chocolate over the top for an extra indulgent touch.