Dulce de Leche
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Say dool-ce day lay-che, a luscious milk cream caramel with dark rummy vanilla that you can spread on warm buttered toast, top over a cake or a fruit salad, fill in pies, flans and crepes, drizzle over icecream, puddings and custards or just open the jar and tuck in with a big spoon.
Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives a different taste, changing flavour and colour. This Spanish name, literally translated, means ‘candy made of milk’.
It is the magic ingredient in many recipes in Argentina – chocotorta (a cake made of layered chocolate biscuits and dulce de leche), alfajores (biscuit sandwiches of dulce de leche), ice cream, crepes, cakes, and muffins.
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