Dulce de Leche

Dulce de leche is a far superior South American kind of caramel made from milk. Different countries have different varieties of it, but I like it far better than regular caramel sauce, which is made from water and sugar. Sometimes called cajeta, dulce de leche is best when made from goat's milk--it's tangier and tastier, like a cake made from buttermilk. In LA, I had a nearly inexhaustible supply of excellent quality, cheap dulce de leche from different Mexican supermarkets, and I didn't know how lucky I was. Today, in Minnesota, I bought cajeta de cabra in a squeeze bottle (unheard of! absurd!), as well as a large jar of dulce de leche, the best goat kind ever, in a different, "wine" flavor (unthinkable!), for only $2.49--in Boston, I can't find the goat kind at all. I can find the okay, but not super cow kind in small cans for around $1.50 in cheap ethnic supermarkets or the okay, but not super cow kind in small jars in fancy gourmet supermarkets for around $8. In both cases, you get half as much stuff of inferior quality to what I bought today. Robert thinks I'm crazy for ranting and raving about this stuff--not to mention carting it back home in my suitcase--but when I swirl it into vanilla ice cream, use it instead of sweetened condensed milk on homemade cookie bars, or use it to saute sliced pears or peaches, he sure doesn't complain. You can go back to my main web essay now--I'm done ranting for the moment.

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Created: 9/06/02. Last modified: 9/06/02.