Dulce de Leche Nouvelle

Ingredients

While the traditional Argentinian Dulce de Leche is rich and sweet, our Nouvelle cuisine adaptation focuses on balancing flavors and textures. We incorporate unique ingredients and techniques to elevate this classic dessert into a refined and elegant creation. 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
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 38g (32g sugars)
• Protein: 3g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the milk, sugar, vanilla bean, and sea salt. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved.
2. 2.
   Increase the heat to medium and bring the mixture to a simmer. Cook for 30-40 minutes, stirring occasionally, until the mixture thickens and turns a golden caramel color.
3. 3.
   Remove the saucepan from heat and discard the vanilla bean. Stir in the butter until melted.
4. 4.
   In a small bowl, whisk together the cornstarch and heavy cream until smooth. Gradually pour the mixture into the caramel sauce, stirring constantly.
5. 5.
   Return the saucepan to medium heat and cook for an additional 2-3 minutes, until the sauce thickens to a smooth consistency.
6. 6.
   Remove from heat and let the Dulce de Leche cool to room temperature before transferring to a jar or container.

Treat your ingredients with care...

• Milk — Use whole milk for a creamier texture.
• Vanilla bean — Scrape the seeds and add them to the sauce for extra flavor.
• Cornstarch — Make sure to whisk it with the heavy cream until smooth to avoid lumps in the sauce.

Tips & Tricks

• For a more intense flavor, you can cook the sauce for a longer time until it reaches a darker caramel color.
• Drizzle the Dulce de Leche over ice cream, pancakes, or waffles for a decadent treat.
• Add a pinch of fleur de sel on top of the sauce for a delightful salty-sweet contrast.

Serving advice

Serve the Dulce de Leche Nouvelle warm or at room temperature. Drizzle it over a scoop of vanilla ice cream or use it as a sauce for a plated dessert. Garnish with a sprinkle of sea salt and a sprig of fresh mint for an elegant presentation.

Presentation advice

To create an artistic presentation, drizzle the Dulce de Leche Nouvelle on a dessert plate in a decorative pattern. Place a scoop of ice cream or a slice of cake on top and garnish with edible flowers or a dusting of cocoa powder.