Better late than never! - Leche Quemada

[Guest guest]

This recipe is from a recent cookbook of the week. I had to type it in

today to send to a friend who likes caramel, so I thought I'd send it along

to this list, too.

Jo.

 

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Leche Quemada

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<RcpE name= " Leche Quemada " author= " Sarah Beattie " >

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* Exported from MasterCook *

 

Leche Quemada

 

Recipe By :Sarah Beattie

Serving Size : 5 Preparation Time :0:00

Categories : Dairy Desserts

Fillings & Frostings Quick & Easy

Sauces & Dressings Sweet

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

400 ml evaporated milk -- (14 fl oz can)

200 g light brown sugar -- (7 oz/ 1 cup)

pinch bicarbonate of soda -- (baking soda)

2 tbsps rum -- (2 x 15ml spoons)

 

Serves 4-6

Melt the sugar slowly in the milk, stirring to dissolve. When you can no longer

hear grittiness, add the bicarbonate of soda (baking soda) and bring the milk to

the boil. Cook, stirring, while the mixture darkens and thickens. Beat in the

rum and serve.

 

Cook's note: Nuts - pecans, almonds and walnuts - or coconut can be added. This

caramel is also delicious over fresh sliced pears, hulled strawberries and

halved peaches.

 

Cuisine:

" Mexican "

Source:

" 30 Minute Vegetarian Mexican Cookbook "

S(ISBN):

" 0-7225-3426-4 "

Copyright:

" © Sarah Beattie 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 278 Calories; 6g Fat (21.4% calories from

fat); 6g Protein; 47g Carbohydrate; 0g Dietary Fiber; 25mg Cholesterol; 106mg

Sodium. Exchanges: 1/2 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates.

 

 

NOTES : This is a very sweet, rich pudding. Unless you have a very sweet

tooth I suggest you use the fudgey caramel as a filling or topping.

Personally, I prefer it over ice cream or on a steamed pudding or plain

sponge.

Authentically, this dish takes hours to prepare - time is slashed in this

recipe by using evaporated milk. The result is opaque and a little thicker.

A commercially prepared milk caramel is sold in jars in supermarkets to

spread on bread. This can be reheated with a little rum to make an

excellent substitute. Other options for a similar milk caramel are the old

boarding school treat of boiling a tin of condensed milk but this takes

rather longer than 30 minutes.

Alice B. Toklas recounts the mysterious Senora B.'s recipe for Dulce in her

cookbook and then gives her own, adding somewhat sniffily 'There are people

who like it a lot.'

Nutr. Assoc. : 0 0 0 0

 

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<CatS>

<CatT>

Dairy

</CatT>

<CatT>

Desserts

</CatT>

<CatT>

Fillings & amp; Frostings

</CatT>

<CatT>

Quick & amp; Easy

</CatT>

<CatT>

Sauces & amp; Dressings

</CatT>

<CatT>

Sweet

</CatT>

</CatS>

<IngR name= " evaporated milk " unit= " ml " qty= " 400 " >

<IPrp>

(14 fl oz can)

</IPrp>

</IngR>

<IngR name= " light brown sugar " unit= " g " qty= " 200 " >

<IPrp>

(7 oz/ 1 cup)

</IPrp>

</IngR>

<IngR name= " bicarbonate of soda " unit= " pinch " >

<IPrp>

(baking soda)

</IPrp>

</IngR>

<IngR name= " rum " unit= " tbsps " qty= " 2 " >

<IPrp>

(2 x 15ml spoons)

</IPrp>

</IngR>

<DirS>

<DirT>

Serves 4-6 & #013; & #010;Melt the sugar slowly in the milk, stirring to

dissolve. When you can no longer hear grittiness, add the bicarbonate of

soda (baking soda) and bring the milk to the boil. Cook, stirring, while

the mixture darkens and thickens. Beat in the rum and

serve. & #013; & #010; & #013; & #010;Cook & apos;s note: Nuts - pecans, almonds and

walnuts - or coconut can be added. This caramel is also delicious over

fresh sliced pears, hulled strawberries and halved peaches.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

30 Minute Vegetarian Mexican Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-7225-3426-4 " />

<CpyR>

© Sarah Beattie 1997

</CpyR>

<Note>

This is a very sweet, rich pudding. Unless you have a very sweet tooth I

suggest you use the fudgey caramel as a filling or topping. Personally, I

prefer it over ice cream or on a steamed pudding or plain

sponge. & #013; & #010;Authentically, this dish takes hours to prepare - time is

slashed in this recipe by using evaporated milk. The result is opaque and a

little thicker. A commercially prepared milk caramel is sold in jars in

supermarkets to spread on bread. This can be reheated with a little rum to

make an excellent substitute. Other options for a similar milk caramel are

the old boarding school treat of boiling a tin of condensed milk but this

takes rather longer than 30 minutes. & #013; & #010;Alice B. Toklas recounts the

mysterious Senora B. & apos;s recipe for Dulce in her cookbook and then gives

her own, adding somewhat sniffily & apos;There are people who like it a

lot. & apos;

</Note>

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