Dulce de Leche (Caramel Milk Curds)
A sweet and creamy traditional Cuban dessert. If you like cottage cheese, you'll love this dessert. Milk is curdled and slow cooked until it turns into golden milk pearls in a cinnamon sugary syrup with floral citrus notes!
Ingredients
- 3 large eggs
- ¼ teaspoon kosher salt prefer Diamond brand
- 3 12-ounce cans evaporated milk (not skim milk) prefer Borden or Pet brand
- 2 ¼ - 3 cups granulated sugar, depending on desired sweetness mom uses 1 cup of sugar per can of evaporated milk
- 1 ½ Tablespoons white distilled vinegar
- ¾ cup pulp free orange juice
- 2 cinnamon sticks
- 1 Tablespoon pure vanilla extract
Instructions
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In a small bowl, sprinkle a pinch of salt over each and and beat well.
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In a separate container, whisk the milk and sugar until the sugar dissolves. Add the beaten eggs, distilled white vinegar, orange juice and blend well. Set aside for 5 minutes to allow the milk to curdle slightly.
Note: You can use a 3/4 cup of sugar for every can of evaporated milk to reduce the level of sweetness.
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Cook in a wide heavy-bottom pot over medium heat until it begins to bubble. Add the cinnamon stick and reduce heat slightly so you have a consistent simmer.
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Stir infrequently so milk curds form, but it doesn't stick to the bottom. When stirring, do so gently in a brush stroke motion north to south instead of a circular. Watch it, don't walk away from the stove. About an hour later add the vanilla extract and gently stir to combine.
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When the liquid has evaporated and the milk curds are a golden caramel color and the sugar is the consistency of a simple syrup, remove from the heat and allow to cool before serving or storing.
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Best served cold, but some enjoy it at room temperature. Remove the cinnamon sticks before serving. Serve in demitasse cups or shot glasses.
Recipe Notes
Mom's Original Small Batch Recipe
- 1 large egg
- a small pinch of salt
- 1 12-ounce can of evaporated milk
- 3/4 cup to 1 cup granulated sugar, depending on desired sweetness
- 1 1/2 teaspoons of white distilled vinegar
- 1/3 cup of orange juice (no pulp)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
Follow the same instructions above. Cooking time will be shortened.