Also referred to as dulce de leche. this dessert is divine. It’s thick and creamy and it has an excellent caramel flavor. Vendors around the roads of Colombia market it plus a kind of wafer referred to as obleas. which essentially appears like an unrolled waffle cone. You smear the arequipe around the obleas and eat open faced or put two obleas together as an arequipe sandwich. You may also dip fruit and cookies into arequipe. or make it warm and drizzle it over frozen treats, bananas promote, or hot apple crisp. The supermarkets in Colombia market it in tubs of numerous sizes, including single servings which my students will bring within their lunches.
This is among individuals dishes you need to watch carefully although it’s cooking. Sometimes it can go from almost completed to burned inside a nanosecond, so don’t be enticed to wander away. You don’t have to hover, just keep close track of it. This can take some over two hrs to create, so plan your entire day accordingly. It’s an enjoyable weekend project, though. As well as for people much like me who've no Colombian grocery nearby, this really is the only method to get arequipe without having to pay exorbitant shipping prices.
[Updated: October 2, 2008 ]
AREQUIPE
Adapted from Recetas de Casa Vieja: Our Native Cooking. by Julia Mora de Duran.
Makes about 24 ounces .
Equipment
6 quart/litre pot having a heavy bottom
wooden spoon
chocolate thermometer
Ingredients
1 litre) milk
20 ounces (567 g) granulated sugar
1/4 teaspoon sodium bicarbonate
1/4 teaspoon corn starch
Preparation
1. Dissolve the sodium bicarbonate and corn starch in 1/4 cup (
60 mil) of milk, then combine all the milk and sugar who are holding cards.
2. Prepare, stirring frequently, over medium heat before the sugar dissolves, after which take it to some slow boil. See it carefully. The colour will progressively vary from milky white-colored to golden brown and also the consistency will thicken. Continue cooking before the mixture jackets the spoon and begins to setup because it cools around the spoon, a couple of hrs. Finished temperature ought to be 220° F/104° C. It'll look runny who are holding cards, and can thicken nicely as you are looking at 70 degrees.
3. Pour right into a bowl. Don’t scrape the pot or else you’ll have crunchy bits within the arequipe. Let it awesome, after which serve. Store within the refrigerator.
Notes
The initial recipe requires 8 botellas de leche y 5 libras de azucar (8 bottles of milk and 5 pounds of sugar). That’s lots of arequipe! And So I reduced the recipe substantially to obtain an amount that might be more manageable. Nevertheless, this recipe makes enough for any party, about 24 ounces, so consider cutting in two for any smaller sized amount (adjust cooking accordingly).
Photo Credit: Obleas vendor photo courtesy Adriana 2005
[Disclosure: This web site earns a little commission through affiliate links. ]
Comments
Hola Andrea,
Gracias por tu espectacular receta yo no tenia idea de como se hacia el arequipe. Tengo una preguntas :
De casualidad tu tienes la receta de las cocadas de arequipe que en Colombia conocemos disadvantage la marca Copelia, si la tienes me la puedes regalar cuando tengas tiempo.
Fue agadable encontrar una tu receta.
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Una duda me dijeron que para hacer dulce de leche la leche tenia que estar cortada osea danada. No lo creo pero queria saber. Gracias
Ose es otro tipo de dulce de leche, se denomina leche cortado y no es que la leche est daada, lo que sucede es que se acidifica la leche para poder obtener la textura final deseada&...
I had been so excited after i found this recipe in your site. My mother accustomed to make us arequipe after i was youthful by boiling a can of sweet condensed milk. I've always aspired to allow it to be on your own and it had been much better than i recall!