Dulce de Leche with a Nordic Twist

Ingredients

While the original Argentinian dulce de leche is traditionally made with sweetened condensed milk, our Nordic adaptation incorporates local ingredients and flavors. We have added a touch of sea salt to enhance the caramel taste and used organic cream from Nordic cows for a velvety texture. The result is a harmonious blend of traditional and modern flavors. We alse have the original recipe for Dulce de leche, so you can check it out.

• 2 cups (470ml) organic cream 2 cups (470ml) organic cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 teaspoon sea salt 1/4 teaspoon sea salt
• 1 vanilla bean, split and seeds scraped out 1 vanilla bean, split and seeds scraped out
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (28g sugars)
• Protein: 2g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a heavy-bottomed saucepan, combine the organic cream, granulated sugar, sea salt, and vanilla bean seeds. Stir well to combine.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly.
3. 3.
   Reduce the heat to low and continue to simmer, stirring occasionally, for about 1 hour or until the mixture thickens and turns a golden caramel color.
4. 4.
   Remove the saucepan from the heat and stir in the unsalted butter until melted and fully incorporated.
5. 5.
   Let the dulce de leche cool to room temperature, then transfer it to a jar or airtight container. It will continue to thicken as it cools.

Treat your ingredients with care...

• Organic cream — Choose a high-quality organic cream for the best flavor and texture.
• Granulated sugar — Make sure to use fine granulated sugar for a smooth caramel consistency.
• Sea salt — Use a flaky sea salt to add a subtle hint of saltiness to the dulce de leche.
• Vanilla bean — Split the vanilla bean lengthwise and scrape out the seeds for maximum flavor.
• Unsalted butter — Adding butter at the end gives the dulce de leche a rich and creamy finish.

Tips & Tricks

• Stir the mixture constantly while simmering to prevent it from burning.
• Adjust the cooking time based on your desired thickness. Cook longer for a thicker consistency.
• Serve the dulce de leche warm over ice cream or use it as a filling for pastries.
• Experiment with different flavor variations by adding spices like cinnamon or cardamom.
• Store the dulce de leche in the refrigerator for up to two weeks.

Serving advice

Serve the Nordic caramel delight in small individual bowls or jars. Garnish with a sprinkle of flaky sea salt and a drizzle of Nordic honey for an extra touch of sweetness. Pair it with a dollop of whipped cream or a scoop of homemade vanilla ice cream for a truly indulgent experience.

Presentation advice

For an elegant presentation, place a small piece of edible Nordic flower on top of each serving. The vibrant colors and delicate petals will add a visually appealing element to the dish. Serve on a wooden platter or a slate board to enhance the Nordic aesthetic.