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    Home » Recipes » Dulce De Leche Cortada

    Published: Apr 17, 2014 · Modified: Aug 23, 2021 by Cari · This post may contain affiliate links. · 3 Comments

    Dulce De Leche Cortada

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    As years fade into one another, I see my mom in a different light. She's no longer this super human who cures all boo-boos, can wipe my tears and calm my fears in one swift hug and has stunning aim with her chancleta, no matter the distance. She's a woman who's aging, who's body is starting to fail her, but still has exquisite aim with her chancleta.

    dulce de leche cortada

    The realization that my time with her won't last forever becomes clearer to me with each passing day. With that sad realization comes the fact that I want to desperately, somehow, hold on to the things that made me cherish my childhood. One of those things is my mom's cooking, but like many Hispanic mom's there's no set recipe.

    It's a little of this, un poco de esto, bastante de aquello. There's no science to my mother's delicious culinary madness. However, little by little I am getting the recipes or as close as I can get to a set recipe. I'll be posting them here, but to be perfectly honest, I am posting them here more for me than for you.

    Dulce de leche cortada

    I was able to get her mojo recipe a while back and after forgetting to put away a new gallon of milk, I got my mom's recipe for Dulce De Leche Cortada.

    What is dulce de leche cortada?

    Dulce de leche cortada translates to curdled milk dessert. Some people also refer to it as curdled milk fudge.

    dulce de leche cortada

    How do you make dulce de leche cortada?

     This dessert is made using spoiled whole milk. I confess that when I was little I would sneak out of my bed in the middle of the night and take the milk out of the fridge on purpose. In the morning, the milk would be spoiled and in an effort not to waste the milk my mom would make this dessert. I've never told my mom about this, it's never been discussed and to this day I still don't know if she realizes I was the one behind the monthly spoiled milk.

    Making the dulce de leche cortada was always fun because neither my mom nor I could resist taste-testing while it cooked. We would catch each other digging into the giant pot and giggle, always reminding one another we had to be sure to leave at least a little bit for my dad.

    The spoiled milk cooks low and slow for a couple of hours a large pot with lime juice, lime zest, cinnamon and sugar. After a few hours the result is a caramel colored delicious dessert.

    dulce de leche cortada
    dulce de leche cortada
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    Dulce De Leche Cortada

    Cuban curdled milk dessert
    Prep Time12 hrs
    Cook Time2 hrs 40 mins
    Course: Dessert
    Cuisine: cuban
    Servings: 6
    Calories: 707kcal
    Author: Cari
    Cost: $7

    Ingredients

    • 1 Gallon of whole milk that has been left out overnight
    • The zest of one lemon/lime
    • Juice of one lemon/lime
    • 1 Large cinnamon stick or 2 medium sized sticks
    • 1 Teaspoon of salt
    • ½ Teaspoon of vanilla extract
    • 2 ½ Cups of sugar

    Instructions

    • Get a large pot and pour into it the sour milk, the zest, lemon juice and cinnamon stick. Set on medium heat until it begins to simmer. You should start to see the milk begin to separate from the whey in just a few minutes of cooking,
    • Pour in the salt, vanilla extract and sugar then gently stir to make sure it is all incorporated. Leave on medium heat for 40 minutes and then bring down to low heat.
    • Stir occasionally and gently in order to not destroy the curds. This will continue to cook uncovered for about 1 ½ - 2 hours, until the curds become golden in color and about half the whey has evaporated leaving a sweet syrup.
    • This can burn rather easily, so the pot requires consistent checking to ensure the bottom doesn't burn. Once done, place the entire contents of the pot in a seal tight container and refrigerate. It will be good in the refrigerator for about a week.

    Notes

    Some people like the dulce de leche to be a rich amber color, if that's the case let it cook for a bit longer until you reach the desired color.
    If you do not like having larger curds and prefer smaller bits, stir frequently to break up the curds until you reach your desired consistency. 
     

    Nutrition

    Serving: 0.5cup | Calories: 707kcal | Carbohydrates: 114g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 272mg | Potassium: 834mg | Sugar: 115g | Vitamin A: 1022IU | Calcium: 714mg | Iron: 1mg
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    Categories: Desserts

    Reader Interactions

    Comments

    1. Ava Tettamanti says

      April 25, 2014 at 8:31 pm

      You got the chancleta too, Boo? My apologies.

      Reply
    2. Unknown says

      November 26, 2015 at 8:38 pm

      I am trying this recipe as I write, but I want to thank you for the touching words about the relationship of culture, family and food. It hit home with me because I never cooked until my mother became ill. I was able to sit with her and write all her Cuban recipes,.... But having never cooked until then, I didn't know what questions to ask. The punches and dashes were way to vague for me. Thank you for your Cuban recipes!

      Reply
    3. em says

      December 26, 2016 at 7:55 pm

      Hey I came across your post searching for the what Cubans really call this dessert- my mom and others all have diff names: burula, buruga, boruguitas- just curious what you all call it!

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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