Sweet Milk






Milk, sugar, sweet paste milk (sugar, glucose syrup, condensed milk, caramel, starch, flavorings), cream of cream (cream, milk, carob seed flour, guaar seed flour, dextrose, mono and diglycerides of fatty acids, flavorings), cream with mou (whole milk, sugar, glucose syrup), chopped hazelnuts and pralined peanuts (sugar, peanuts, hazelnuts).


Milk, hazelnuts, peanuts.


Dulce de leche ('dulse ðe' letʃe) in Spanish or doce de leite in Portuguese, is a milk-based dessert. It is a typical Argentinian, Paraguayan and Uruguayan dessert and is very popular in much of South America. It is prepared by cooking the milk and sugar for a long time until a cream is obtained, and its flavor is very similar to that of the toffee candies. There are several historical versions of the birth of the dulce de leche. The most famous is the Argentinian Caudillo Juan Manuel de Rosas of the XIXth Century. The story goes that on a winter afternoon, at the home of de Rosas, the maid was preparing lechada (a drink made of milk and sugar boiled until it was caramelized) when she heard a knock on the door. He left the lechada on the stove and went to open it; when he returned to the kitchen, the lechada had cooked until it turned into a brown cream: the dulce de leche. The basic recipe includes a long boiling of milk and sugar, but additional ingredients are provided for regional variations. Cooking can range from a minimum of half an hour to a maximum of two hours, and requires continuous mixing. The dulce de leche can also be prepared by boiling the sweetened condensed milk for a long time. Although the process of transformation during cooking is referred to as caramelization, it actually corresponds to a Maillard reaction, a chemical reaction that is responsible for most of the flavors of cooked food. Normally the volume of the ready dulce de leche is equivalent to one sixth of the volume of the original ingredients. The dulce de leche is used to garnish many sweets, such as cakes, biscuits or ice cream. It is also consumed in the spoon or spread on fresh or toasted bread. The French confiture de lait is generally served with fromage blanc.