June '99 challenge recipe of the month
DULCE DE LECHE
This recipe is adapted from an article which appeared in the daily New York
Times, Wednesday, May 19, 1999. Dulce de leche (pronounced DOOL-say duh
LAY-chay) meaning "sweet from milk." Is an Hispanic term for a caramel sauce,
which is a traditional flavoring "south of the border" and has been
adopted recently as an ice-cream flavoring in America.
The flavoring is made by simmering sweetened milk until it turns thick and amber. Reprinted here are a recipe for the basic sauce as well as two recipes using this flavoring. A note at the bottom of the page explains alternate methods for creating or purchasing dulce de leche should you choose to sprint to the final dessets, skipping the creation of dulce de leche from scratch.
Yield: 2 cups.
Dulce de leche Cheesecake
8 ounces cream cheese, at room temperature
3 large eggs
½ cup heavy cream
1 cup dulce de leche.
Yield: 8 servings.
The above recipes have been kitchen tested. We are still tyring to come up with a method to cook the dulce de leche cheesecake so it will "release" from the pan, in order to serve it with a fruit flourish etc. Let us know if you have any luck with this.
If you have a question for Peter about this recipe, email him by double clicking here.
Souffléd Almond-Dulce de leche Crêpes
1/3 cup milk
Yield: 6 servings.
Note: *In Mexico this sweet, smooth caramel sauce is often made with goats milk and called cajete (pron. ca-HAY-tuh), a term derived from cajas, the little wooden boxes in which it is used to be sold. To make cajeta, substitute goat's milk for cow's milk; add 2 teaspoons cornstarch. The cornstarch is used as a thickener when using goats milk, which has a fat structure different from cows milk.
Some chefs use sweetened condensed milk as a shortcut, leaving the unopened cans
simmering in water to cover for about two hours, a process that reduces and caramelizes
the milk. The method can be dangerous at home, since the unopened cans can become
overheated in the cooking process and explode.
Eagle Family Foods, which produces sweetened condensed milk, discourages cooking in the unopened cans, as it must but offers an alternative: Eagle recommends draining the can into a pie plate, covering it with foil and baking it in a water bath n a 425° F. oven for an hour. Even better, if baked two hours, replenishing water bath after first hour.
Either method produces a dulce de leche more custardy than making the sauce from scratch as in above recipe.
Finally, it you are not a died-in-the-wool purist, you can purchase dulce de leche from Dean & DeLucacost is approximately $10 for 16 ouncesVisit Dean & DeLuca, 560 Broadway (Prince Street), New York, 10012 or contact Dean & DeLuca's Customer Service Department in the New York City Store (800-999-0306, ext. 268) | www.dean-deluca.com.
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