My husband invaded my kitchen this weekend. He probably won’t appreciate me saying that because he knows his way around a kitchen just as well as I do and can whip up some really delicious meals. But between feeding two little bellies three times a day, plus snacks, making dinner and washing all that it takes to make that happen I do spend a whole lot of time in the kitchen. So much so that my toddler has started calling it “Mommy’s kitchen.”
I’m not opposed to sharing, though. It was actually nice having him in the kitchen. I was reminded of the days before our little girls were born when it was just the two of us and we would cook together quite a bit.
He had a craving for his abuelita’s Dulce de Leche Cortada, so he decided to make a huge batch. This is a sweet dessert that’s made by curdling milk with lime and lemon juice, but don’t let that turn you off. It’s really delicious. It’s even better with some rum soaked raisins, but we were out so we had to do without those. The recipe below serves four, but we doubled that.
Dulce de Leche Cortada
4 cups whole milk
1 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 lemon; remove the rind in large strips, then squeeze the juice
1 lime; remove the rind in large strips, then squeeze the juice
4 cinnamon sticks
1/2 tsp salt
1/2 cup rum soaked raisins (optional)
In a medium sauce pan combine the milk, sugars and salt. Stir constantly over medium heat until the sugars dissolve.
Add the lemon and lime peels and continue to stir over medium heat until just before it come to a boil.
Add the lemon and lime juice, reduce the heat to low and do not stir! The mixture will start to curdle almost instantly.
Once it’s curdling well add the cinnamon sticks gently around the edges. Continue to cook over low heat for 1-1/2 hours until reduced by at least half. Do not stir during this time. Remove from heat. Gently mix in the vanilla. It will thicken a little more as it cools. Serve with rum soaked raisins if you have them.