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Dulce de Leche Cortada
Products Used
0
75
110
Prep Time:
20m
Yield:
One square baking dish
Dulce de Leche Cortada is 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 curdle, but the milk used is fresh. It is a delicious topping for chocolate ice cream.
Dulce de Leche Cortada es un postre tradicional en el República Dominicana y otros paises latino americanos. Se llama leche cortada porque se añade el jugo de lemón al leche caliente. Es un cubriente delicioso para el helado de chocolate.
Products Used
Ingredients
- 8 eggs, beaten one by one with a hand mixer in a bowl
- 6 cups milk
- 4 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup raisins
- Juice of 1 lime
- 1 cinnamon stick
- A few drops of rum
- A few drops of vanilla extract
Directions
- Put milk and cinnamon stick in a saucepan over medium heat. Heat until just before boiling point (when bubbles form around edges).
- Gradually add lime juice and sugar. Do not stir until mixture separates and becomes lumpy.
- Add eggs slowly, stirring constantly and when mixture forms a thick, smooth consistency, add raisins, rum and vanilla. Let cook 5 more minutes.
- Pour mixture into an ovenproof (Pyrex) dish and let cool, then refrigerate. Mixture will be lumpy.
Imperial Sugar Insight
Can be served as a delicious topping for chocolate ice cream.
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