Being by definition, a homemade dessert, custard is always present in the tables of people from Buenos Aires, who have a very appetizing palate. So, it comes mixed: with a big spoonful of whipped cream and another of dulce de leche
for 6 portions
CREAM (for Chantilly)
DULCE DE LECHE (for pastries)
CREAM (for dulce de leche sauce)
Heat milk and the cream with vanilla extract. Make an infusion for 15 minutes. Mix eggs not whipped, yolks and condensed milk. Pour the mix of milk and tepid cream. Sieve. Caramelize the molds of the custard, place them in a recipient with high borders to make a bain Marie and cook, covered with aluminum paper in a soft oven till preparation clots. Let it cool down. Remove from the mold. Whip cream with icing sugar till getting Chantilly. Save cold. Heat the cream to make the sauce of dulce de leche. Pour on the dulce de leche and homogenize. Cool it down.
Make a drop with the sauce of dulce de leche and place the custard in one edge. Make a quenelle with the Chantilly cream.
Buenos Aires declared the “dulce de leche” a “cultural, alimentary and gastronomic heritage”. And to strengthen that honor, some asserts and famous songs say so. Jorge Luis Borges firmly told to his friend Adolfo Bioy Casares: “One cannot be married with someone who does not know a what a poncho or dulce de leche are”.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.About the book