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Yields 4 servings
2 quarts milk
2 tablespoons white vinegar
1½ cups of sugar
1 stick cinnamon
1 peel of lime
1 teaspoon of rum (optional)
1. Place the milk and the vinegar in a large saucepan, place pan over medium-low heat.
2. When the milk begins to curdle, add the sugar, cinnamon, the peel of the lime, then cook at medium-high heat for a ½ hour until the liquid evaporates and the curdle milk gets caramelized. Whisk in the rum when finish cooking.
3. Let it cool at room temperature before you place it into the refrigerator.
Recipe courtesy of Chef Denisse Oller. Find Denisse online at DenisseTable and on Hispanic Kitchen.
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