DULCE DE LECHE CORTADO. Levret Karamell

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The measurements I use on my recipes are based on weight… I weight everything! It helps to get the recipes 100% right each time making them fool-proof.

This recipe comes from my granny´s kitchen, many afternoons in Caracas were sweetened by this creamy, spreadable like dessert, the lime cuts through the richness of it, giving it a: ”I can´t help but eating it all by my self” flavour. feel free to use it on toasts, knekkebrød or cake fillings.

Ingredients

500 gr full fat milk (great in Norway)

150 gr sugar

2 tbsp fresh lime juice (or lemons, if you prefer a milder citrus effect)

1 lime rind

Pour milk and sugar into a saucepan, bring it to boil then lower temperature (around Nr 7 for electric stoves) add the lime juice and its rind, this will split the mixture (that´s the whole point).

From now on all you need to do is to stir ocasionally, using a wooden spoon, to prevent it from sticking to the bottom of the pan. It will thicken as the liquid evaporates (after around 20 min) when in this point, it will start changing colour, turning into a rich caramel like one. Keep your eyes on it! because you are the one who decides how dark and sticky you want it.

After it has cooled down it will go even thicker, if you prefer it smoother simply add a bit of hot water into the mixture. Store it in a glass jar, it keeps for weeks and weeks in the fridge. Enjoy!

Ps. It can be mixed with: dried fruits, nuts or pieces of your favorite fruit.

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