Dulce de Leche

A smooth, amber cream that generously coats the spoon. The powerful scent of caramelized milk and vanilla fills the room as soon as the reduction begins.

• Prep time: 5 min
• Cook time: 120 min
• Difficulty: Easy
• Calories: 412
• Protein: 9 g
• Carbs: 75 g
• Fat: 9 g

Ingredients

• 1 L Whole milk ( liquid )
• 250 g White sugar ( granulated )
• 1 piece Vanilla bean ( split and scraped )
• 1 tsp Baking soda ( powder )

Instructions

1. Dissolving and mixing

   In a heavy-bottomed saucepan, pour the whole milk and white sugar. Split the vanilla bean in two, scrape the seeds, and toss everything into the milk with the baking soda.

2. Bringing to a boil

   Bring to a gentle boil while stirring constantly. The baking soda will cause the mixture to foam, which is normal; it prevents the milk from curdling and aids browning.

3. Slow reduction

   Lower the heat to minimum. Let it reduce for about 1.5 to 2 hours. Stir occasionally at first, then more frequently at the end as the preparation thickens and takes on a dark caramel hue.

4. Checking the coat

   The sauce is ready when it thickly coats the spoon. Remove the vanilla bean. Pour into a jar and let cool; the texture will set further as it cools.

Chef's tips

• Use a heavy-bottomed pan to prevent the sugar from burning at the bottom.
• If you want a firmer texture, extend the cooking by 10 minutes, but be careful as the mixture hardens significantly once cooled.

Storage

Store in an airtight jar in the refrigerator for up to 3 weeks.