Best 3 Postre De Leche Recipes
**Postre de Leche: A Delightful Treat from the Heart of Latin America**
Postre de leche, directly translated as “milk dessert,” is a beloved culinary treasure that originated in various countries throughout Latin America. It's a creamy, silky, and irresistibly sweet dessert that has captured the hearts and taste buds of people across the region and beyond. With its diverse variations, each country infuses its unique touch, resulting in a delightful array of flavors and textures that tantalize the senses.
This article presents a comprehensive guide to the delectable world of Postre de Leche, featuring a collection of authentic recipes that showcase the distinct culinary traditions of various countries. These recipes have been carefully selected to represent the diversity and richness of this beloved dessert, encompassing a range of flavors, ingredients, and techniques.
From the creamy Peruvian Manjar Blanco, brimming with aromatic cinnamon and vanilla, to the luscious Chilean Leche Asada, boasting a golden-brown caramel crust, each recipe captures the essence of its respective culinary heritage. The Colombian version, known as Natilla, offers a delightful blend of coconut and spices, while the Mexican Flan, with its smooth custard center and caramelized top, is a classic favorite.
With step-by-step instructions, detailed ingredient lists, and helpful tips, this article aims to make the process of creating these delectable treats accessible to home cooks of all levels. Whether you're a seasoned baker or just starting your culinary journey, you'll find everything you need to recreate these authentic Postre de Leche recipes in the comfort of your own kitchen.
So, embark on a culinary adventure through the diverse and captivating world of Postre de Leche, and discover the secrets to crafting these exquisite desserts that bring joy and satisfaction to every occasion.
POSTRE DE LIMON (MEXICAN LIME DESSERT)
This is a favorite Mexican dessert. It's so easy to make and will become one of your favorites too!
Provided by princesa
Categories World Cuisine Recipes Latin American Mexican
Time 5h20m
Yield 12
Number Of Ingredients 4
Steps:
- Combine condensed milk, evaporated milk, and lime juice in a bowl; beat with an electric mixer until well blended.
- Arrange a layer of Maria cookies in the bottom of a small baking dish. Cover with a layer of milk mixture. Repeat layers of cookies and milk mixture, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
- Cut into squares. Garnish with lime zest.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 34.2 g, Cholesterol 20.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 121.5 mg, Sugar 21.3 g
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
PASTEL DE TRES LECHES (THREE MILK CAKE)
Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional).
Provided by Patty Valle Kafati
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10x15-inch baking dish.
- Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
- Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
- Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Carbohydrate 48.2 g, Cholesterol 154 mg, Fat 18.8 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.9 g, Sodium 244.3 mg, Sugar 38.8 g
Tips:
- Choose the right rice: Use short-grain or medium-grain rice, as they absorb more liquid and have a creamier texture.
- Rinse the rice thoroughly: This removes excess starch and helps prevent the rice from sticking together.
- Use whole milk or a combination of milk and cream: This will give the pudding a richer flavor and creamier texture.
- Sweeten the pudding to taste: Use sugar, honey, or agave syrup, depending on your preference.
- Add flavorings: Vanilla extract, cinnamon, nutmeg, or citrus zest are all popular additions to rice pudding.
- Cook the pudding slowly and stir frequently: This will help prevent the rice from burning and ensure that it cooks evenly.
- Let the pudding cool slightly before serving: This will allow it to thicken and develop its full flavor.
- Serve the pudding warm or cold: Rice pudding can be enjoyed either way, depending on your preference.
Conclusion:
Rice pudding is a classic dessert that can be enjoyed by people of all ages. It is a versatile dish that can be customized to suit your own taste preferences. With a few simple ingredients and a little patience, you can easily make a delicious and comforting rice pudding at home. So next time you are looking for a sweet treat, give rice pudding a try. You won't be disappointed!
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