Dulce de Leche

Dulce de Leche, originally uploaded by yongtze.

After seeing this from Pim's blog, I can't wait to try to make this sweet, creamy-caramelised milk syrup from Latin America. The result is YUMMY, even my Brazilian flatmate Luiz agreed.

It is really just a simple mix of milk and sugar, cooked until the Maillard reaction works its magic. Do it when you have too much milk. Keep it tightly cover and in the fridge it will keep for a long time, how long exactly I'm not sure - it is made as a form of preservation for dairy in hot climates so I reckon it should last long enough before you finish it.

You can use it to make cakes, cookies and ice cream, flavour coffee, spread on toast, or even just eat it on its own when you are craving for something sweet and creamy.

Makes about one and a half cup

- 1L milk
- 1 cup caster sugar
- 1 vanilla bean or 1 teaspoon vanilla essence
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda

1. In a large, heavy pan with tall sides, combine all the ingredients. If using vanilla bean, split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a gentle boil while whisking constantly, then lower the heat to the lowest setting.

2. Simmer for about 1.5 to 2.5 hours, depending on how dense and thick you want it to be, stirring once in a while.