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Uruguay


With all the gluttony these last few days, I couldn't bring myself to make chivos (those amazingly-enormous-meat-lover sandwiches).  So, instead I made Dulce de leche. And, because I live with a french man, we ate the gooey goodness slathered on slices of bread. Delicious.

Rating: 7 out of 10.
Tony: I can't really say why I gave it a 7 but it lacked a certain....definitiveness.


Dulce de Leche (version Uruguay)
250g sugar  (1 1/4 cups)

1 liter milk (1 quart plus 4 tbsp)
1/4 tsp baking soda
1 tsp vanilla extract

This recipe will make roughly 1 cup of dulce de leche.  (I know, that sounds absurd but it's true, it boils down to practically nothing. So, if you want more adjust the recipe accordingly.)

Bring the milk to a boil. Reduce the heat to medium and stir in the rest of the ingredients.  Continue stirring occasionally until the mixture begins to thicken.  Continue cooking and stirring using a wire whisk until it becomes a beautiful auburn color and the mixture is the consistency of a caramel sauce.
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