Cuban dulce de leche is made with 3 ingredients: milk, sugar, lemon, and cinnamon if you wish to flavour it. Also called dulce de leche cortada, this is an easy sweet treat to prepare.
Has your milk spoiled? Is it expired? Don't discard it, here is a recipe to use it. Even if you already have curdled milk, we can make this delicacy. Otherwise, we will curdled it ourselves.
Dulce de leche cortada is from Cuba but other latino countries do it too. Hubby is Cuban so this is what I know!
This is an amazing way to avoid waste and pour expired milk down the drain! I love a great opportunity to turn something that would normally be garbage into a dessert. In the same idea, I keep my vegetable scraps to make a flavourful veggie broth.
How To Make Dulce De Leche Cortada Recipe?
The steps to make this are quite simple. Made with only 3 ingredients and some patience while it's cooking.
Curdling the milk: Warm up the milk and pour the lemon. The dairy and citrus reaction will cause the milk to curdle and create clumps.
Making the dulce de leche cortada: Put the milk back on the heat and add the sugar. Use the flavour of your choice if you wish to add some, cinnamon is a great choice!
When it's ready, it almost looks like some cooked ground beef. All the milk has been cooked and caramelized with sugar.
It is sweet and a hint of cinnamon, you can eat alone by the spoon or spread it on a plain cookie. Enjoy it with your tea or coffee!
What Is The Difference With The Regular Dulce De Leche?
Cuban dulce de leche cortada uses regular milk to be prepared while the dulce de leche that everyone knows is made of condensed milk.
The more common dulce de leche has a smooth texture but is way sweeter than this one.
Preparing this recipe is really easy and low maintenance: 3 ingredients and one pot. Just keep an eye on the milk so it does not spillover. You won't like the cleaning! Speaking with experience!
More Cuban recipes:
Cuban Dulce de Leche
- 4 cups milk 2% for me
- 2 teaspoon lemon juice
- 1 cup sugar
- ½ teaspoon cinnamon
- In a pot, pour the milk and warm it up. Add the lemon juice, set aside to cool down.
- After 30 minutes, the milk has curdled.
- Put the pot back on the heat, add the sugar and the cinnamon.
- Bring it to a gentle simmer and reduce to medium low. Cook for an hour to an hour and half, stirring often.
- Your dulce de leche is done when there is no more milk and it looks like ground beed.
- Store in a air tight container in the fridge for a week (will not last that long!)
Did you make it? Share it and tag me on Instagram @bonappeteat