Today in Latin cuisine, i was able to make dulce de leche & rum sauce to go with crepes my friend, Alyssa made.
It was a fun process. Chef Vard joked me, calling me impatient, lol.
He might be right.
Anyway, i took a quart of milk and added 9 oz of sugar, brought it to a boil, then turned it down to a simmer.
As it simmers, stir occassnally, while it gets golden in color.
When sauce gets golden and thicker, remove from heat. Add 8 oz of heavy cream, return mixture to simmer. Remove from heat and add 2 oz of rum.
Incredible sauce. We paired it with pistachios and crepes. Tasted great!
Have a fun Friday, love ya!!!
Posted via DraftCraft app