SWEET MILK TO INSPIRE

Dulce de leche is a very versatile ingredient for desserts and, therefore, ends up being used a lot in recipes. Whether as a topping, filling or even to decorate, it has a creamy consistency and unmistakable taste, ideal for a wide variety of sweet dishes.

Dulce de leche can vary in flavor, consistency and color, depending on the region and the production technique used. Check out some of the main variations found around the world below!

Traditional: it is the most classic type of dulce de leche, made by boiling milk with sugar until it obtains a creamy texture and sweet flavor. It can vary in consistency, ranging from more liquid to firmer, depending on the cooking time and the amount of sugar used.

Condensed milk: is a variation of dulce de leche made from condensed milk, which is evaporated milk with sugar. Condensed milk is cooked until it obtains a creamy and sweet consistency and is widely used in dessert and sweet recipes.

Cajeta: is a variation of typical Mexican dulce de leche, made from goat's milk with sugar and other ingredients, such as cinnamon and vanilla. It has a darker color and a more intense flavor, being widely used in Mexican cuisine in various preparations.

Arequipe: is a variation of typical Colombian dulce de leche, made from cow's milk with sugar and other ingredients, such as butter and vanilla. Its consistency is firmer, and its flavor is rich and caramelized, being used in several Colombian desserts.

Argentine dulce de leche: it is the typical Argentine dulce de leche variation, known as one of the best in the world. It has a creamy texture and a delicate, sweet flavor, being widely used in Argentine cuisine in various preparations, such as fillings for pies and alfajores.

Excellent preparation options include cake, pie, cheesecake, pavé and other delicacies that can elevate dulce de leche to a new level of flavor.

Source: Doce de leite: história, origem, tipos e receita | Bendize