Dulce de leche
Dulce de Leche
Dulce de leche (/ˈduːlseɪ də ˈlɛtʃeɪ/; Spanish: [ˈdulse ðe ˈletʃe]; Portuguese: doce de leite [ˈdosi dʒi ˈlejtʃi]) is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavor from the Maillard reaction, also changing color.
Etymology
The Spanish term dulce de leche translates to "sweet [made] of milk". The Portuguese name doce de leite translates similarly.
Preparation
Dulce de leche is prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction, with the change of color. The process is also used in the making of condensed milk.
Variations
There are a number of caramel-like sauces from around the world that are similar to dulce de leche, such as Cajeta from Mexico, Arequipe from Colombia, and Leche condensada from Spain.
Uses
Dulce de leche is used widely in Latin American desserts such as alfajores, flan, and cakes. It is also a popular ice cream flavor.
Health considerations
As a sweet, dulce de leche is high in sugar and should be consumed in moderation as part of a balanced diet.
External links
- Medical encyclopedia article on Dulce de leche
- Wikipedia's article - Dulce de leche
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