Tangy Dulce De Leche

FOR GRILLED DISHES

Dulce de leche, milk jam, confiture de lait, and cajeta are just a few of the world’s versions of milk cooked down with sugar into an addictive sauce. By any name, we’ll eat it directly off a spoon, but with a little luck some will be left to accompany grilled pineapple or peaches or bananas. The tang in this recipe comes from goat’s milk. For a milder version you can substitute regular whole cow’s milk. This sauce has a fair bit of salt for fans of salted caramel like us, but you can leave that out if you wish.

Tangy Dulce de Leche is a delightful twist on the classic caramel-like sauce known for its creamy sweetness. While traditional dulce de leche boasts a rich and indulgent flavor, the tangy version adds a new dimension by incorporating a touch of tartness. This variation is achieved by introducing citrusy elements, such as lemon or lime zest and juice, that brighten up the sweetness and create a more balanced profile.

To create Tangy Dulce de Leche, you can start with the basic recipe for traditional dulce de leche, which typically involves simmering milk and sugar until it transforms into a thick, caramelized sauce. However, in this version, you’ll enhance the flavor by infusing the sauce with zesty citrus notes. The addition of lemon or lime zest adds aromatic oils that bring a fresh and vibrant aroma to the sauce, while the juice contributes the tangy acidity that cuts through the richness.

The result is a sauce that beautifully marries the richness of caramel with the brightness of citrus. Tangy Dulce de Leche can be drizzled over desserts like ice cream, cheesecake, or crepes, adding a burst of flavor that delights the taste buds. It can also be paired with fresh fruits, enhancing their natural sweetness while providing a tangy contrast.

Whether you’re looking to elevate your dessert game or simply enjoy a spoonful of decadence, Tangy Dulce de Leche offers a unique and tantalizing experience. Its harmonious blend of creamy, sweet, and tangy flavors makes it a versatile addition to your culinary repertoire, bringing a refreshing twist to a beloved classic.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• 1 quart goat’s milk
• 1 cup granulated sugar
• 1 tablespoon light corn syrup
• 1 vanilla bean, split lengthwise and seeds scraped
• 1 teaspoon kosher salt or coarse sea salt (optional)

INSTRUCTIONS:

1. In a large, heavy saucepan, combine the goat’s milk, granulated sugar, light corn syrup, split vanilla bean, and the scraped vanilla seeds. If desired, you can also add the kosher salt or coarse sea salt for a touch of saltiness to balance the sweetness.
2. Place the saucepan over medium heat and bring the mixture to a boil. Once it’s boiling, reduce the heat to low to maintain a gentle simmer. Stirring frequently, allow the mixture to cook for about 50 to 60 minutes. As it cooks, it will gradually turn a deep golden brown and thicken.
3. Toward the end of the cooking time, you’ll need to stir more frequently to prevent sticking or burning. The goal is to reduce the mixture to approximately 1 cup in volume. The consistency should be thick and similar to caramel.
4. Once the dulce de leche sauce has achieved the desired color, thickness, and flavor, remove the saucepan from the heat. Carefully remove and discard the vanilla bean.
5. You can serve the freshly made dulce de leche sauce immediately, while it’s still warm, spooned over grilled fruit. The rich caramel notes of the sauce will beautifully complement the flavors of the fruit.
6. If you have any leftover sauce, you can store it in a covered container in the refrigerator for up to 3 weeks. Before using the sauce again, make sure to reheat it gently until it reaches a pourable consistency.