Remember last month when Raquel taught us how to make Tamal en Cazuela ? Well, while the tamal was cooking we snuck in another recipe!
We're all familiar with the smooth creamy Dulce de Leche well known throughout Latin America and now the world - it's everywhere from serving as a filling for crepes to Häagen Dazs ice cream. But are you familiar with what many call "Dulce de Leche Cubano"?
Its proper name is "Dulce de Leche Cortada" because you have to curdle the milk to get the deliciously sweet curds. The traditional recipe is an arduous process which uses up a lot of milk and takes a long time.
Happily Raquel taught us how to make this delicious dessert in under an hour! I know! It's a cooking miracle!
Now before some of you start hootin' and hollerin' - we know it's a shortcut and it is *not* the "traditional" method. We don't care - it's good and quick and easy!
2 12 oz. cans of Evaporated Milk
2 14 oz. cans of Condensed Milk
2 Tbsp. White Vinegar
This recipe makes approximately 8 servings.
- Mix all the ingredients in a microwave-safe bowl.
- Microwave on high for 15 minutes. Take out of microwave and scrape the mixture off the sides and bottom of the bowl. Do not stir it!
- Microwave on high for another 10 minutes, then take out and once again, scrape but don't stir.
- Microwave on high for another 15 - 20 minutes, taking it out every five minutes and scraping but not stirring until all the liquid is gone and only caramel-colored curds remain.
Serve the Dulce de Leche Cortada warm or room-temperature. It can be served alone, or with a sharp cheese and crackers.