This is probably the best topping to have on a crape. We always call it Manjar Blanco but it’s also called dulce de leche. It’s one of my favorite recipies so I figure it’s worth sharing with the world:

Ingredients

• Whole milk: 4 cups
• Sugar: 1 1/4 cups
• Vanilla:  1 teaspoon
• Baking soda:  1/4 teaspoon

Directions

1. Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
2. Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours. May take up to 3 hours.
3. Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.

This entry was posted on Sunday, February 12th, 2012 at 7:47 pm and is filed under Review. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.