The dulce de leche (also known as arequipe, delicacy, white delicacy or cajeta) is a traditional Latin American sweet that corresponds to a caramelized variant of milk.Its consumption extends to all Latin American countries, France (where it is called Lait Confiture) and those places with minorities of those nationalities, such as Spain or the United States.
Ingredients:
- half a liter of water.
- 10 tablespoons of whole milk.
- 6 envelopes of Splenda.
- A piece of cinnamon.
- 2 drops of vanilla essence.
Procedure:
1- Beat the milk and boil.
2- When it boils, the fire is lowered and left by cooking about 2 minutes.
3- Then the first cream is taken out, left another 2 minutes and the cream is taken again.
4- After 2 more minutes, the last cream is removed.
5- There you put the juice of a medium lemon, it is immediately cut and you have to wiggle it so that it does not stick.
6- After 5 minutes cooking go out and let stand about 5 minutes.
7- It is passed through the blender, he starts cooking over moderate heat, stirring.
8- The cinnamon, vanilla and splenda are put.
It is cooked until it is quite dry but not too much (I leave it as a cream to spread that when it cools it becomes in good consistency).
Note: If skim milk is used, you don't have to do the process of getting the cream ... and if you don't want to pass through the blender, it is lumpy and the same is tasty, I love it.
