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What Nutella or jam is to Germany, dulce de leche is to Latin America. The sweet creamy caramel cream tempts every sweet tooth, because it can be used for desserts, as a filling in pastries or to sweeten coffee.
In the blog of Mate-Tee.de you will learn everything about dulce de leche and how it is consumed in South American style. Whether for breakfast, dessert or with mate tea - with the sweet cream you will experience caramel heaven directly on your dining table.
Dulce de leche is Spanish and literally means "sweetness of milk". This particular cream is considered one of many specialties from South America. It is also known as milk caramel or milk confiture.
The spreadable cream made from sweetened milk - hence the name - is strongly reminiscent of traditional caramel in taste. In Latin America, you'll find dulce de leche at almost every meal. It not only goes wonderfully with sweets and desserts, but also with cheese.
In addition, the delicious cream can be used as a sweetener for coffee and tea or as an ingredient in cooking and baking. With dulce de leche, you have an important food in your house if you love Spanish or South American cuisine.
But of course, you can also just reach for dulce de leche if you and your loved ones love all things sweet or are fans of milk caramel. The delicate sweetness will add a unique touch to your desserts. Give it a try!
If you want to create desserts with the fine caramel cream, cheesecake, muffins, cookies and alfajores are a perfect choice. But before you start preparing the dulce de leche treats, you first need the cream. Of course, you can buy it ready-made in our online store or you can simply make it yourself.
For 4 servings of dulce de leche you need:
Keep a sterilized twist-off jar handy so that you can transfer the finished product to it when you're done.
Step 1: Put half of the sugar in a saucepan (preferably a coated one). Let the sugar caramelize over low heat.
Step 2: Add the remaining sugar and the cream. Stir over medium heat for about 10 minutes until the sugar is completely dissolved.
Step 3: Reduce the heat to the lowest setting. Now add the milk and stir it in.
Step 4: Cut the vanilla bean lengthwise and scrape out the pulp. This is stirred into the mixture.
Step 5: Let everything simmer for 45 to 60 minutes. Stir regularly to make sure nothing burns. Check the caramel cream after 45 minutes. Take a little out of the pot with a small spoon and let the cream drip onto a plate. The dulce de leche is done when it is creamy and chewy.
Step 6: Pour the caramel cream into the prepared jar or continue using it directly.
For an extra smooth caramel cream, you can replace some of the milk with condensed milk. This way, the dulce de leche becomes sweeter and literally melts in your mouth. Another way to refine the cream is with cinnamon. Especially in winter, the spice adds even more warmth.
Those who love the taste of caramel will be delighted by cheesecake, muffins, brownies and alfajores with dulce de leche. Because you can't get more caramel indulgence than that.
There are several dulce de leche cheesecake recipes. Especially simple ones you don't even have to bake. In a classic cheesecake, the dulce de leche goes into the cheesecake mixture, which is then spread on the prepared base. Once the cake has cooled in the oven, you can spread some of the sweet cream on top if you like. Now you have to put the cheesecake in the fridge for several hours and you can eat it.
You don't have to change much in a recipe for brownies either. Instead of condensed milk, you simply use dulce de leche. It is similar with filled muffins. Here, for example, instead of chocolate, the fine caramel cream is added to the center before the muffins go into the oven.
Traditional cookies from South America are alfajores with dulce de leche. They can be prepared in different ways. Their appearance resembles that of double cookies. Between the two halves of the cookie is the delicious dulce de leche. And depending on the recipe, the cookies are enhanced with coconut flakes, nut pieces or chocolate coating. Who can resist?