Meaning “sweet milk” in Spanish, this is made from milk mixed with caramel. It's delicious over almost everything.
- Portion size 500 servings
- Credits : Canadian Living Magazine: January 2010
MethodIn large heavy saucepan, bring evaporated milk and 3/4 cup (175 mL) of the milk to boil. In bowl, whisk together remaining milk, cornstarch and baking soda; pour into boiling milk mixture. Reduce heat to low; simmer, stirring occasionally while making caramel.
Meanwhile, in large stockpot, stir sugar with 3/4 cup (175 mL) water over medium heat until dissolved, brushing down side of saucepan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down side of pan often, until light golden brown, about 15 minutes. Remove caramel from heat.
Averting face, slowly pour milk mixture through sieve into caramel; whisk vigorously until caramel is dissolved. Return to heat; simmer, stirring occasionally, until dark golden and thick enough to coat back of wooden spoon, 1 to 1-1/2 hours.
To remove any lumps, pour through fine sieve into decorative jar or airtight container. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 month; rewarm to liquefy.)
Nutritional facts Per 2 tbsp (25 mL) : about
- Sodium 104 mg
- Protein 4 g
- Calories 107.0
- Total fat 1 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
- Iron 1.0
- Folate 2.0
- Calcium 15.0
- Vitamin A 4.0
- Vitamin C 7.0