Английская Википедия:Dulce de leche
Шаблон:Short description Шаблон:Use dmy dates Шаблон:Italics title Шаблон:Infobox food
Dulce de leche (Шаблон:IPA-es), caramelized milk, milk candy or milk jam is a confection popular in Latin America, France, Poland and Philippines prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning.[1][2] It is typically used to top or fill other sweet foods.
Names and similar confections
Spanish dulce de leche and Portuguese doce de leite mean "sweet [made] of milk". Other names in Spanish include manjar ("delicacy"), arequipe and leche quemada ("burnt milk", a term popular in Mexico); also in Mexico and some Central American countries dulce de leche made with goat's milk is called 'cajeta'.Шаблон:Efn[3] In the Philippines, dulce de leche made with carabao milk is called dulce gatas,[4] and is a specialty of Negros Occidental province.[5]
In French it is called confiture de lait (milk jam). In France, it is traditional in the region of Normandy and Savoy, where it is commonly served with fromage blanc or crêpes.[6]
The same confectionery is also known as kajmak in Polish cuisine, named after Turkish kaymak, a kind of clotted cream. In Poland, it is most commonly used for wafers or the mazurek pie traditionally eaten on Easter.[7]
Preparation
Шаблон:Refimprove Шаблон:Multiple image Шаблон:Infobox nutritional valueThe most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly until the sugar dissolves (baking soda then can be added), after more constant stirring (between 1.5 – 2 hours) until the mixture thickens and finally turns a rich brown golden-brown colour.[8]
Another method calls for letting a gallon of milk stand in room temperature for an entire 24 hours. The gases will spoil the milk and what is left is curd and whey. This is then boiled, causing the solids to flow to the top. The solids are removed and sugar is added. This mixture is stirred until it becomes hard, after which it is removed from the heat and left to cool. After it cools, it is broken up for consumption. Out of a gallon, this method yields about two cups.Шаблон:Citation needed
Other ingredients such as vanilla may be added for flavor. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used. The transformation that occurs in preparation is caused by a combination of two common non-enzymatic browning reactions called caramelization and the Maillard reaction.[1][2]
Another method of preparation, similar to Russian boiled condensed milk known as "varyonaya sgushchyonka", involves using canned or boxed sweetened condensed milk and cooking it in a pressure cooker for 20 to 25 minutes for a light color and slightly soft consistency, or 40 to 45 minutes for a darker color and firmer consistency. If using condensed milk from a box, it should be wrapped in about 5 to 6 layers of aluminum foil to prevent it from bursting.[9][10]
It is also possible to place the condensed milk in a glass jar and boil it in the pressure cooker. In this method, different ingredients can also be added to the sweetened condensed milk, such as shredded coconut or peanuts. However, certain precautions need to be taken, such as wrapping the jar with a kitchen towel and lining the pressure cooker with another kitchen towel so that the bottom of the jar does not touch the cooker (as contact may cause the glass to shatter). The cooking time is similar to the previous method (around 35 to 40 minutes).[11][12] Water should be added to the pressure cooker – enough to cover the cans, boxes, or jars of condensed milk. A small amount of vinegar can be added to the water in the pressure cooker to prevent it from becoming discolored at the bottom. In all cases, once ready, it is important to let the dulce de leche cool completely, which takes about 2 hours.[9][11]
Use
Dulce de leche can be eaten alone, but is more commonly used as a topping or filling for other sweet foods, such as cakes, churros, cookies (see alfajor), waffles, flan cakes (aka crème caramel (known as pudim in Portuguese-speaking ones) (not to be confused with British pie-like variant of flan), fruits like bananas and candied figs, and ice creams; it is also a popular spread on crepes (panqueques), obleas (wafers), and toast.
Gallery
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Dulce de leche pot
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Crème caramel, a variant of a flan cake
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Dulce de leche roll
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Dulce de leche in glass jars
See also
- Baked milk – beverage derived from milk
- Banoffee pie – English dessert pie
- Basundi – Indian sweet
- Brunost – Norwegian cheese
- Caramel – confectionery product made by heating sugars
- Caramel candy – confectionery product made by heating sugars
- Crème caramel – custard dessert with soft caramel on top
- Condensed milk – milk from which water has been removed and sugar added
- Custard – semi-solid cooked mixture of milk and egg
- Шаблон:Annotated link
- Manjar blanco – term used in Spanish-speaking area of the world in reference to milk-based delicacies
- Penuche – candy
- Russian candy – sweet toffee-like dessert
- Ryazhenka – fermented dairy beverage
- Sandesh – Bengali confectionery
- Шаблон:Annotated link
- Tres leches cake – dessert
Notes
References
Шаблон:Commons category Шаблон:Reflist14. ^ Doce de Leite com Leite Condensado de Caixinha na Panela de Pressão Receitas da Nat ( in Brazilian Portuguese). Retrieved 23 january 2024.
- ↑ 1,0 1,1 Шаблон:Cite book
- ↑ 2,0 2,1 Шаблон:Cite book
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite news
- ↑ Шаблон:Cite news
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ 9,0 9,1 Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ 11,0 11,1 Шаблон:Cite web
- ↑ "Homemade dulce de leche with coconut and peanut paçoca" - Шаблон:Citation
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