My OperaHaving your Breakfast for Dessert! Ep. #2
Tuesday, April 21, 2009 9:14:47 PM
This is part of a series of posts, about using usual Breakfast stuff to make desserts! To check for other posts of this series, click here.
Sorry guys, for the long time elapsed since my last recipe, but I think I'm back with some new and some old recipes!
And today, as you must have already seen, it will be the second post of my series "Having your Breakfast for Dessert!" (I think I should make some banner for that!), and I'll continue using other drinks we have, to turn into a delicious dessert. This time: MILK
Using milk in a dessert ain't difficult, I know. But in this series, The Breakfast ingredients are the main characters, always.
Anyways, this won't be difficult either... Hahahah
Sorry guys, for the long time elapsed since my last recipe, but I think I'm back with some new and some old recipes!
And today, as you must have already seen, it will be the second post of my series "Having your Breakfast for Dessert!" (I think I should make some banner for that!), and I'll continue using other drinks we have, to turn into a delicious dessert. This time: MILK
Using milk in a dessert ain't difficult, I know. But in this series, The Breakfast ingredients are the main characters, always.
Anyways, this won't be difficult either... Hahahah
Have you guys ever heard of Doce de Leite? Dulce de Leche? Cajeta? Confiture de Lait? All these are versions of the very same thing: Milk and sugar, boiled down to a creamy concoction, sweet and deep in flavor, wonderful to be added to something else, like fresh fruits, ice cream (Have you ever heard of Häagen-Daazs Dulce de Leche Ice Cream?
) and everything your imagination desires.This candy is also very common in the countryside of Brazil, and, as some of you might know, I have just come back from Minas Gerais state. So, this post will also be my post to April's Sugar High Friday. This eventwas created by Jennifer from The Domestic Goddess, and its 53rd edition will be hosted by Heather, from Diary of a Fanatic Foodie. And, since this month's about Destination Desserts, Doce de Leite from Minas Gerais will be my choice! (This is just a pic from a small village, known for its historic architecture)
And before telling the recipe, I must tell you one thing: Rio may be nice, São Paulo is electrical, Northeast is beautiful, but Minas is trully a magical place. In the middle of mountains, hills and, of course, stone mines (hence its name, for non-Portuguese speakers), there lies people who love a lil' chat, having a small cup of coffee and a slice of white cheese, or cheese bread (This one I really must post, someday). And it's not only its people who's charming, but their culture, art, history and natural beauty are soooo amazing that I really consider that to be one of my favorite destinations in Brazil.
But I'll talk more about my trip later. For now, I'll stay with my recipe for Doce de Leite, which I like it paler in color than most people are used to see, in stores.
Doce de Leite
Also known as Dulce de Leche, Cajeta or Confiture de Lait
Adapted from many websites, but the combination is too simple
1l / 4 cups milk
150g / 3/4 cups white sugar
Yup, that's all you'll need!
In a large and heavy pot (I suggest one of 4l), combine sugar and milk.
Bring it to high heat, and keep an eye in it. When it starts to boil, keep a closer eye. The milk will start to bubble up. Do not reduce the heat. Just scoop out some of its skim, when it is nearly reaching the border. This should allow more steam to come out, and then it should calm down and reduce a little.
Keep doing that for nearly one hour, reducing it to nearly 1/5 of its original amount.By this time, you should have already something creamer and sweeter than before. It should already be getting more beige.
That's it. You'll know it's ready when you can "cut" it with your spoon, and it would leave open a "crack" that will slowly close after about 5 seconds.
Serve it raw, with fruits, or, as we do it Minas Gerais, with a slice of local fresh or half-cured cheese (not too sharp). Should you want it darker, you could just add more sugar (I've even seen proportions of 2-1, considering it Milk-Sugar)
Anonymous # Wednesday, April 22, 2009 4:16:47 AM
Anonymous # Wednesday, April 22, 2009 2:02:57 PM