Dulce de leche, a unique caramel cream from South America, differs slightly from the popular kajmak in our country and is definitely worth making at home!
Ingredients:
- Brown sugar – 200 g
- White sugar – 50 g
- Vanilla bean – 1 piece
- Milk – 800 ml
- Heavy cream (30%) – 400 ml
Preparation:
Step 1: Cooking the Cream Split the vanilla bean lengthwise and scrape out the seeds. Attach the mixing attachment in the mixing container. Place all ingredients, including the scraped vanilla pods, into the container and cook (without the measuring cup) for 1 hour and 15 minutes at speed 3, 120°C. Since steam needs to escape and the liquid may splatter, it is best to place a cooking insert over the container lid as a splash guard.
After the cooking time, check if the cream is thick. If necessary, extend the cooking time.
Step 2: Transferring the Cream to Jars Remove the vanilla pods from the container and pour the cream into 2 sterilized jars. Let it cool. Store in the refrigerator until ready to use.
Tips: The caramel cream thickens as it cools, so take it out of the fridge 15 minutes before serving.
In a sealed jar, the cream stays fresh for at least 3 months.
