Recipe(tried): Several Dulce de Leche Recipes

This posting include several recipes for Dulce de Leche, the Argentinian version and the Mexican version. There is a recipe of Leche Frita that is a Spanish custard-like sweet, that perhaps is the one you are referring to. Let me know a little bit more of the dessert and I will try to find the recipe.

DULCE DE LECHE
From The Kitchen Link
Recipe by eggy
Date: July 29th 1999
In Reply to: Recipe: El Torito Enchilada Sauce
Board: Copycat Recipe Central

This latin caramel sauce is adapted from a recipe by Rafael Palomino of sonora restaurant in New York City. Use it over ice cream, on waffles, a glaze for bananas or cakes, or as a substitute for honey in baking recipes. Haagen-Dazs markets this as an ice cream flavor and Starbucks as one of its non-coffee flavors for ice cream.

Dulce de Leche

4 cup milk
2 cup sugar
1/4 tsp. baking soda
pinch cinnamon

Combine all ingredients in a large heavy saucepan. Cook over medium heat, without stirring, until mixture boils, 15-20 minutes. Briefly remove from heat. Reduce heat to low, cook, stirring frequently, until mixture becomes caramel color and thickens enough to see bottom of pan when stirring, 45-60 minutes. Cool to room temperature or refrigerate covered. Dulce De Leche

4 cup milk
2 cup sugar
1/4 tsp. baking soda
pinch cinnamon

Combine all ingredients in a large heavy saucepan. Cook over medium heat, without stirring, until mixture boils, 15-20 minutes. Briefly remove from heat. Reduce heat to low, cook, stirring frequently, until mixture becomes caramel color and thickens enough to see bottom of pan when stirring, 45-60 minutes. Cool to room temperature or refrigerate covered. Use over ice cream, on waffles, a glaze for bananas or cakes, or as a substitute for honey in baking recipes.

Leche Quemada

2 cups pecan pieces
1/2 cup margarine
2/3 cup packed brown sugar
1 cup sweetened condensed milk
1 teaspoon vanilla extract

Butter an 8-by-8-by-2 inch pan (metal is OK) and set aside. Place pecans in a 10-inch glass pie plate. Microwave pecans on high for 8 minutes, or until roasted. Stop every two minutes to stir the pecans. Set the pecans aside. Now place the 1/2 cup (usually one stick) of margarine in a 2-quart glass measure or round heatproof glass casserole. Only use heatproof glass such as Pyrex as the candy mixture will get VERY HOT. Microwave the margarine on high for 1 minutes or until melted. Then stir in the brown sugar and the milk. Return to microwave and cook for 7 to 8 minutes, stopping to stir the mixture with a wooden spoon every two minutes. Beat the mixture until it begins to stiffen. Then add the vanilla and roasted pecans. Pour the entire mixture into the greased pan and allow it to cool. Once cooled, cut into squares and serve.

Recipe taken from "Toute de Suite a la Microwave II" by J. K. Durkee.

Leche Quemada (Caramel Candy)

2 quarts milk
1 lb granulated sugar
pecan halves

Boil milk with sugar, stirring occasionally, about 2 hours, until you can pull mixture away from sides of the pan with a spoon. Pour into greased square pan, and when cool, cut into squares. Press a pecan half into each square.