John Myers
Ingredients for 3 servings:
- 1 liter of milk (whole milk)
- 1 cup of cream
- 250 g sugar
- 1 vanilla pod(s), pulp
- 1 tbsp honey
Instructions
Working time approx. 5 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 5 minutes
Place all ingredients except the vanilla pod into the Thermomix. Temperature: Varoma, speed 5, reverse, 45-60 minutes – depending on the desired consistency. When the cream has reached the desired consistency, stir in the vanilla pod seeds and serve. You can easily judge the consistency of the finished dulce by dipping a spoon into the mixture and letting it drip dry (by looking at the residue on the spoon). Let it cool at room temperature (it will firm up even more) and stir the cooled dulce de leche thoroughly again. The firmer cream around the edges will make the whole cream a little firmer. Be careful! It only becomes a cream because the milk condenses. It’s best to place the Thermomix under an extractor hood, as over half of the original volume evaporates as water. I was initially apprehensive about the high speed setting; you should also definitely leave the measuring cup on it… But it worked out great in the end. I found the recipe on a Spanish website and translated it as best I could – obviously, given the small number of ingredients, I managed to do it right… I don’t understand why it has to be set to reverse, but I’ve just adopted it as it is.
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