Dulce de leche

Dulce de leche (Spanish, literally about: Sweets from milk or milk jam ) or " manjar blanco " is in all of Latin America (especially in Argentina, Uruguay, Paraguay, Costa Rica, Chile, Brazil, Venezuela, Bolivia, Colombia, Ecuador, Mexico, Peru and the Dominican Republic) widespread spread or a cream made ​​from milk, sugar and vanilla.

Other regional names are:

  • Arequipe and manjar blanco: in Colombia and Venezuela
  • Manjarblanco: in Bolivia and Peru
  • Cajeta: in Mexico and Central America
  • Confiture de lait, in France
  • Dulce de leche: in Argentina, Paraguay, Costa Rica and Uruguay
  • Doce de derive ( Portuguese ) in Brazil
  • Manjar: in Chile and Ecuador
  • Manjar blanco: in Ecuador and Peru

Use dulce de leche is a ( white ) spread as well as an ingredient for the production of desserts such as pudding, flan or ice. Also, as a filling for pies, it is often used, for example, Torta de mil hojas (thousand -sheet cake ) made of puff pastry. Alfajores are also often filled with dulce de leche and possibly also wrapped chocolate and widespread, especially in Argentina and Uruguay.

Origin

The Argentine journalist Víctor Ego Ducrot writes in his book Los sabores de la patria (1998 ) that these milk jam was produced since the 18th century in Chile under the name Manjar. At that time the Manjar from pure cow's milk with sugar, vanilla and cinnamon was produced. From there, this dessert spread to neighboring countries. Even the Argentine freedom fighters San Martín (1778-1850) is said to have delighted in this caramel cream.

Another, more dubious story is also told in Argentina, according to the Dulce de leche originated by chance when the servant of Juan Manuel de Rosas (1793-1877) a pot with milk and sugar (for the Mate tea ) on the fireplace forgot. Then you found a brown cream that then ate her employer and his nemesis Juan Lavalle at a meeting for peace talks.

Maybe, but this candy has even older origins. They are also found in ayurveda as rabadi, which should be helpful against some diseases.

In 2003, Argentina tried the dulce de leche as a World Heritage Site by UNESCO to register. Since Uruguay protested against this process, UNESCO has done nothing so far.

Composition

  • Max. Sugar content: 40 %
  • Max. Liquid content: 30 %
  • Minimum content of milk: 24%
  • Minimum content of fat from milk: 6%

The addition of flavorings, colorings, preservatives and other chemical substances is prohibited in Chile. In Argentina, the addition is permitted up to 600 ppm potassium sorbate ( E 202, E 203 ) as a preservative and acidity regulator and some colors and flavors, if this is noted on the label.

Production

Dulce de leche is made from milk, sugar and vanilla with slow, hours of cooking. It can also be added to cream. In Colombia and sodium bicarbonate ( baking soda) is added. In Mexico, it is made of one part cow's milk and goat's milk part.

The recipe is: 1 liter milk, 250 grams of sugar, some vanilla essence. The milk is boiled at low heat input under constant stirring in a copper pot until the desired consistency and color are achieved.

Variations

Dulce de leche clásico / casero: classic shape, soft texture and shiny surface. It is used as a spread or for the production of ice cream, custard or flan.

Dulce de leche de repostería: it has a firm texture and a matte finish. It is used primarily in pastry, as a filling for cakes and pastries.

Dulce de leche can be offered in several flavors, such as with wine, grated coconut or chopped walnuts.

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