ingredient information
Dulce De Leche
Dulce De Leche (DDL) (/'dulse ðe 'let?e/) in Spanish, or doce de leite in Portuguese, is a traditional caramel-like candy popular in Argentina, Brazil, Chile, the Dominican Republic, Cuba, Paraguay, Peru, Uruguay and other parts of the Americas. It is also popular in Mexico, where it is known as cajeta, and in Colombia and Venezuela, where it is known as arequipe. The name literally means “sweet of milk� or “milk candy� in Spanish. There is a partially similar confection known as Manjar blanco (“white delicacy�) in Peru and simply manjar in Chile, but the preparation of this delicacy normally avoids fully caramelizing the sugars and so has a different flavor and appearance. The French preparation confiture de lait is very similar to the spreadable forms of dulce de leche. Its most basic recipe mixes boiled milk and sugar, although other ingredients may be included to achieve special properties. Dulce de leche may also be prepared with sweetened condensed milk cooked for several hours. Although the transformation that occurs in preparation is often called caramelization, it is actually a form of the Maillard reaction, a chemical reaction that is responsible for many of the flavors of cooked food. Dulce de leche is used to flavour candies or other sweet foods, such as cakes, cookies (see alfajor) or ice cream, as well as flan. It is also popular spread on toast. Confiture de lait is commonly served with fromage blanc.