A fixture of Minas Gerais breakfast tables, doce de leite is made by slow-simmering milk and sugar for hours until it caramelises. Getting it to the right thickness without scorching takes constant attention and careful heat control.
Combine the milk and sugar in a wide, heavy-bottomed pan and bring to a simmer over medium heat, stirring occasionally, for 20 minutes.
Lower the heat and simmer, stirring frequently to stop it catching on the bottom, for 70 minutes until it turns a deep caramel colour.
Remove from the heat and stir in the vanilla, mix for 2 more minutes and spoon into sterilised jars while still warm.
Never leave the mixture unattended, even for a few minutes — if it catches on the bottom, the whole batch turns bitter and can't be saved. Allergens: contains milk and dairy.
For a darker, almost sliceable set, you can extend the cooking time by 20 minutes; if you do, lower the heat a touch to reduce the risk of scorching.
Admin DadaGastro · verified in test kitchen70 dakikalık ana pişirmeyi tam saatinde tuttum ama sonlara doğru tencere tabanında hafif bir kavrulma kokusu hissettim, ateşi biraz daha kıstım. Renk yine de güzel koyu karamel oldu, tadında yanık hissi yoktu.
Kıvamı kahvaltılık ekmeğe sürülecek kadar tam oldu, tarçınsız hâliyle bile çok dengeliydi.
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