Dulce de Leche Cortada (English) Sweet Curdled Milk

 

A delicious  finishing touch to your lunch or dinner would be a good and tasty dessert. The recipe I’ll share today is a delight, Dulce de Leche Cortada, a  traditional dessert in Dominican Republic and other Latin American countries. It’s called leche cortada ( Curdled milk) because as you add  the lemon juice  to the hot milk, it begins to divide like if it was curdled, but the milk used is fresh. I am sure that when you taste it, you’ll fall in love with it. 

This is one of the first traditional recipes I learned to make as a newly wed because it is my husband’s favorite.  Father’s Day here is celebrated in July, so I thought it would be perfect time to share this recipe with you. Enjoy!

Para leer esta entrada en Español, clic aquí. 

Ingredients:

9 cups of milk

3 ½  cups sugar

a pinch of salt

5 eggs

1 cinnamon stick 

3 tablespoons lemon juice

1 teaspoon Vanilla

1/3 Cup of raisins optional.

 

Preparation:

1. Mix the milk with the salt and sugar. Add the beaten eggs and strain.

2. Pour into a large pot, add the cinnamon stick and bring to high heat, stirring constantly with a wooden spoon.

3. Bring to the boil, add the lemon juice and stop stirring.

4. When milk is curdled, lower the heat, leave to boil 30 minutes, then add vanilla and raisins.

5. Allow the syrup to cook until thickened, turn off heat, leave to cool and store in the fridge. Serve cold.

“Fathers, do not exasperate your children; instead, bring them up in the training and instruction of the Lord.” -Efesios 6:4