Dulce de Leche Cortada

Dulce de Leche Cortada Recipe from Dominican Republic | Ingredients: Milk, Sugar, Lemon Peels, Raisins, Eggs, Cinnamon

Region / culture: Dominican Republic | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Dulce de Leche Cortada is a traditional Latin American dessert that translates to "curdled sweet milk." This sweet treat is made by slowly cooking milk with sugar and lemon juice until it thickens and curdles, creating a creamy and caramel-like dessert.

History

Dulce de Leche Cortada has its origins in Latin America, where it is a popular dessert enjoyed during special occasions and celebrations. The recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

6 cups of whole milk at room temperature
1 cup of sugar
0.25 tsp of lemon peels
0.25 cup of raisins
0.5 cup of lemon juice at room temperature
2 eggs
1 large cinnamon stick

How to prepare

In a bowl, combine the milk, cinnamon, orange peels, eggs, raisins, and sugar. Mix well.
Place the bowl over low heat and cook without stirring, until the mixture starts to stick to the pot.
As the milk heats up, the white part will solidify and form a thin layer of caramel on top.
Remove the bowl from heat and allow it to cool.
Refrigerate the mixture until chilled.
Serve chilled.

Variations

Add a splash of rum or brandy for a boozy twist.
Top with chopped nuts or shredded coconut for added texture.
Drizzle with chocolate sauce or caramel for a decadent finish.

Cooking Tips & Tricks

Be sure to use whole milk for a rich and creamy texture.

- Cooking the mixture over low heat is key to preventing the milk from burning.

- Stirring the mixture constantly can cause it to become too thick, so avoid stirring too frequently.

- Chilling the mixture in the refrigerator helps to set the dessert and enhance the flavors.

Serving Suggestions

Dulce de Leche Cortada can be served chilled as a dessert on its own or paired with fresh fruit or whipped cream for added flavor.

Cooking Techniques

Slow cooking the milk mixture over low heat is essential for achieving the right consistency and texture for Dulce de Leche Cortada.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative.

- Swap out the raisins for dried cranberries or chopped dates for a different flavor profile.

Make Ahead Tips

Dulce de Leche Cortada can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Dulce de Leche Cortada in individual ramekins or dessert glasses for an elegant presentation. Garnish with a sprinkle of cinnamon or a fresh mint leaf for a pop of color.

Pairing Recommendations

Dulce de Leche Cortada pairs well with a cup of coffee or a glass of dessert wine for a sweet ending to a meal.

Storage and Reheating Instructions

Store any leftover Dulce de Leche Cortada in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds or enjoy chilled.

Nutrition Information

Calories per serving

Each serving of Dulce de Leche Cortada contains approximately 250 calories.

Carbohydrates

Each serving of Dulce de Leche Cortada contains approximately 30 grams of carbohydrates.

Fats

Each serving of Dulce de Leche Cortada contains approximately 8 grams of fats.

Proteins

Each serving of Dulce de Leche Cortada contains approximately 6 grams of proteins.

Vitamins and minerals

Dulce de Leche Cortada is a good source of calcium, vitamin D, and potassium.

Alergens

Dulce de Leche Cortada contains dairy and eggs.

Summary

Dulce de Leche Cortada is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of proteins and essential vitamins and minerals.

Summary

Dulce de Leche Cortada is a delicious and creamy dessert that is perfect for satisfying your sweet tooth. With its rich flavors and simple preparation, this Latin American treat is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Mexico. My grandmother, Maria, was known for her delicious cooking and she had a special knack for finding the most amazing recipes. One day, she came across a recipe for Dulce de Leche Cortada and decided to give it a try. Little did she know that this simple yet delicious dessert would become a family favorite for generations to come.

I remember watching my grandmother as she gathered all the ingredients for the recipe. She had a twinkle in her eye as she mixed together the milk, sugar, and vanilla in a large pot. The sweet smell of caramel filled the air as she slowly cooked the mixture over a low flame, stirring constantly to prevent it from burning. After what seemed like hours, the mixture began to thicken and turn a rich golden color. My grandmother then added a touch of lime juice, which caused the mixture to curdle slightly, creating the signature texture of Dulce de Leche Cortada.

As I sat at the kitchen table, eagerly waiting for the dessert to be ready, my grandmother told me the story of how she had learned the recipe. She explained that she had first come across it while visiting a friend in a nearby village. This friend, a talented cook in her own right, had shared the recipe with my grandmother after serving her a delicious batch of the dessert. My grandmother had been so impressed with the flavor and texture of the Dulce de Leche Cortada that she had begged her friend for the recipe, promising to make it for her family back home.

After that day, my grandmother made Dulce de Leche Cortada often, always with a smile on her face and a song in her heart. She would serve it after dinner as a special treat for the family, and we would all gather around the table, savoring every spoonful of the sweet, creamy dessert. The combination of the caramelized milk and the tangy lime juice was truly irresistible, and it quickly became a favorite among family and friends alike.

Over the years, I watched my grandmother make the recipe countless times, each time with the same love and care that she had put into it the first time. She would always say that the secret to a good Dulce de Leche Cortada was to cook it slowly and patiently, allowing the flavors to develop and meld together perfectly. And she was right - every batch she made was a masterpiece, with just the right balance of sweetness and tanginess that made it truly unforgettable.

As I grew older, I began to help my grandmother in the kitchen, learning the art of cooking from her experienced hands. I watched as she passed down her knowledge and skills to me, teaching me the importance of patience and attention to detail in the kitchen. And when it came time for me to make my own batch of Dulce de Leche Cortada for the first time, I felt her presence beside me, guiding me every step of the way.

Now, as I sit in my own kitchen, making Dulce de Leche Cortada for my own family, I can't help but think back on those cherished memories of my grandmother and the special bond we shared over cooking. The recipe for this delicious dessert may have come from a friend in a distant village, but the love and passion that my grandmother poured into making it has been passed down through the generations, making it a treasured family tradition that will always bring a smile to my face. And as I serve the dessert to my loved ones, I know that my grandmother is looking down on me with pride, knowing that her legacy lives on in every bite of this sweet and tangy treat.