Argentinian Caramel Cream / Dulce de Leche

Serves: 4
Total Calories: 370


1 quart milk, whole (see note)
1 1/3 cups sugar
1 vanilla bean
1/2 teaspoon baking soda


1. Combine all the ingredients in a large, heavy saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer the mixture briskly, stirring often with a wooden spoon, until thick, caramel colored, and reduced by half, 30 to 40 minutes. You’ll need to adjust the heat, now up, now down, to keep the mixture at a brisk simmer, but without it boiling over. The traditional test for doneness is to pour a spoonful of caramel cream on a plate. When it gathers in a thick puddle and no longer runs to the edges, the mixture is ready. Remove the vanilla bean with tongs and discard.

2. Transfer the caramel cream to a serving bowl and cool to room temperature. You can eat it now or cover and refrigerate if you prefer to serve it chilled.

Serves 4 to 6

Note: You must use whole milk for dulce de leche. Skim milk will burn during the reduction process.

Nutritional Facts:

Serves: 4
Total Calories: 370
Calories from Fat: 45

This Argentinian Caramel Cream / Dulce de Leche recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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