Arequipe
Submitted by happyzhangbo
Colombian dulce de leche simmers milk and sugar with cinnamon for 4 hours into thick, golden caramel spread that’s worth the constant stirring.
YIELD
4 servingsPREP
5 minCOOK
5 minREADY
4 1/6 hrsThis traditional Colombian arequipe requires patience but rewards you with silky, sweet caramel that’s richer than any store-bought version.
You’ll stand at the stove stirring constantly as milk and sugar reduce down to thick, spoonable gold.
The cinnamon stick infuses subtle warmth, while egg yolks stirred in at the end add extra richness.
Spread it on toast, swirl into coffee, or eat it straight from the spoon.
Kitchen Tips
- Use a wooden spoon to prevent scorching and to see the bottom of the pan clearly
- Stir constantly for the entire 4-5 hours to prevent burning
- The mixture is ready when you can see the pan bottom while stirring
- Add egg yolks at the very end and cook just 2-3 minutes longer
Ingredients
Directions
Combine ingredients in a sauce pan and simmer until thickened.
Stir constantly, preferably with a wooden spoon, until you see the saucepan while stirring(4-5 hours).
Add egg yolks and cook 2 or 3 minutes longer.
Remove cinnamon stick.
Let cool.
This recipe must be watched constantly.
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