Dulce de Leche Cortada (English) Sweet Curdled Milk


En Español

A scrumptious mouthwatering way to end your lunch or dinner would be a great tasting Latin dessert. This recipe is a delight, Dulce de Leche Cortada, a  traditional dessert in Dominican Republic and in other Latin American countries. It’s called leche cortada (Curdled milk) because when the fresh lemon juice is added to the boiling milk it begins to curdle, although, the milk used in this dessert is fresh. This is one of the first traditional recipes I learned to make as a newly wed because it is my husband’s favorite dessert.

I am sure when you taste it, you’ll fall in love with it. Try it very cold, is the best that way! Enjoy!

Dulce de Leche Cortada

9 cups of fresh whole milk
3½  cups sugar
¼ teaspoon salt
5 eggs
1 cinnamon stick 
3 tablespoons lemon juice
2 teaspoons Vanilla
1/3 cup of raisins optional.
1. Mix the milk with the salt and sugar. Add the beaten eggs and strain.
2. Pour into a large pot, preferably with a thick base, 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 the stirring.
4. When milk is curdled, lower the heat, leave to boil 30 minutes and 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


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