Dulce de Leche is the basis of many Argentinian sweets. Having recently been invited to an Argentinian dinner party, and having been fortunate enough to eat much Dulce de Leche in my travels in Argentina I knew there was only one thing to make. For this dinner party I made put in a tart, but here is the base recipe. Which is awesome with ice cream, on cake, in tarts or just by the spoonful. This is the traditional way of making it, but if you have a pressure cooker try out the version by akitchencat – it takes only15 minutes, not 3-4 hours!
+ 1 1/2 cups sugar
+ 1 vanilla bean, split
+ 1 teaspoon of baking soda
Put milk in a large, deep, heavy saucepan over medium-high heat. Bring to a boil and allow skin to form on top of milk. Do not stir. Skin will thicken and puff up; then reduce heat to medium and remove skin. Increase heat to medium-high and repeat process three more times. The skin will become thinner with each boil. Resist the urge to stir milk.
Add sugar and vanilla bean after fourth and final boil, then stir until sugar has melted, about 2 minutes. Reduce heat to medium-low and stir in baking soda. Simmer milk, stirring often, yet taking care not to disturb film of cooked milk forming on the inside of the saucepan. Simmer, skimming foam while milk cooks, until reduced by half, about 1 hour. Reduce heat to low and simmer, skimming occasionally, until milk is very thick and golden, about 3 1/2 hours more. Mixture will brown as it cooks. Strain cooked milk through a sieve into a bowl, then cover and refrigerate. Mixture will thicken as it cools.
Original recipe sourced from Saveur.