El dulce de leche es original de Argentina pero muy popular en prácticamente toda América del Sur. Su preparación es muy sencilla aunque por el alto contenido de azúcar no es recomendable abusar de su consumo.
INGREDIENTES :
1/2 litro de leche
125 gramos de azúcar
1 cucharadita de bicarbonato sódico disuelta en medio vaso de agua
Añadimos la leche y el azúcar en un cazo a fuego lento removiendo para que se mezcle bien. Sin dejar de remover añadimos el agua con el bicarbonato sódico. A quien le haya extrañado este ingrediente simplemente decir que sirve para acelerar el proceso de caramelización. Seguimos removiendo hasta que al pasar la cuchara de madera se ve el fondo del cazo. Opcionalmente se puede incorporar esencia de vanilla.
Se deja enfriar.
El dulce de leche se puede servir tal cual o bien como relleno de una crepe, untado en pan o tostadas etc.
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Dulce de leche is originally from Argentina but very popular in almost all of South America. Its preparation is very simple but its high sugar content is not recommended for people with weight or health related problems.
INGREDIENTS:
1.06 pt of milk
4.41 oz of sugar
1 teaspoon of baking soda dissolved in half a glass of water
Add the milk and sugar in a saucepan over low heat stirring to mix well. Add while stirring the water with sodium bicarbonate. Sodium bicarbonate serves to accelerate the process of caramelization. Continue stirring until thicken. Optionally you can add vanilla essence.
Let it cool but do not put in refrigerator. Just keep in room temperature.
Dulce de Leche can be served as is or as a crepe filling, spread on bread or toast and so on. It's delicious !
===========================================
Dulce de leche is originally from Argentina but very popular in almost all of South America. Its preparation is very simple but its high sugar content is not recommended for people with weight or health related problems.
INGREDIENTS:
1.06 pt of milk
4.41 oz of sugar
1 teaspoon of baking soda dissolved in half a glass of water
Add the milk and sugar in a saucepan over low heat stirring to mix well. Add while stirring the water with sodium bicarbonate. Sodium bicarbonate serves to accelerate the process of caramelization. Continue stirring until thicken. Optionally you can add vanilla essence.
Let it cool but do not put in refrigerator. Just keep in room temperature.
Dulce de Leche can be served as is or as a crepe filling, spread on bread or toast and so on. It's delicious !