Recipe Video Dulce De Leche Cortada Curdled Milk Fudge

DULCE DE LECHE CORTADA RECIPE

Steps:

• In a bowl whisk together sugar and egg until fully incorporated. Add milk and mix until combined, around 3 minutes. Pour the mix into a pot over low heat and bring to a gentle simmer whisking consistently. Stop whisking and add lime juice, distributing it evenly over the whole surface. Let it simmer for around 30 minutes untouched. In 10 minutes it will curdle and at the 30-minute mark, the syrup will have reduced and thickened. Add vanilla extract and mix. Remove from heat and refrigerate.

DULCE DE LECHE CORTADA (COLOMBIAN-STYLE CURDLED SWEET MILK)

Steps:

• Bring the milk to a boil in a pot over medium heat, stirring occasionally. Add lime juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
• Add the panela and cinnamon sticks and simmer over low heat with the pot uncovered for about one hour, stirring often with a wooden spoon.

[RECIPE + VIDEO] DULCE DE LECHE CORTADA (CURDLED MILK FUDGE)

Steps:

• Mixing: Combine sugar and egg, stirring until they are well mixed. Stir in the milk. Sieve to eliminate undissolved egg parts. Mix in cinnamon, lime and orange zest, and prunes.
• Cooking: Simmer over low heat. Once it breaks the boil pour in the lime juice in different spots. Simmer without stirring unless it is sticking to the pot. The milk will eventually (about 10 mins) curdle, and chunks will float in thin syrup. Once the thin syrup has reduced to about half, remove from the heat and cool to room temperature. Remove the cinnamon stick.
• Serving: Chill before serving.

DULCE DE LECHE

Steps:

• In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
• Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
• Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.