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LOCATION: Recipes >> Mexican >> Dulce Leche 02

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Mexican Dulce de Leche
Makes about 1 1/2 cups

5 cups whole milk
1 and 1/2 cups sugar
1 vanilla bean, split
1 teaspoon baking soda

Place the milk in a large, heavy saucepan over medium-high heat.
Bring to a boil and allow skin to form on top. Do not stir. The
skin will thicken and puff up.

Reduce heat to medium and remove the skin. Increase heat to
medium-high and repeat the process 3 times.

Add the sugar and vanilla bean, and stir until the sugar has melted,
about 2 minutes. Reduce heat to low and stir in the baking soda.
Simmer milk, stirring often, but taking care not to break the film
of cooked milk forming, on the inside of the pan. Simmer, skimming
the foam (not skin) until reduced by half, about 1 hour.

Reduce the heat to very low and simmer for another 3 and 1/2 hours,
stirring and skimming foam occasionally. The mixture will brown as
it cooks.

Strain the completely cooked mixture through a sieve into a bowl,
cover and refrigerate.


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