Nov 16, 2007

Cambio de planes, "a la Cuban"

Remember my yesterday's quest about what dessert to bring to the potluck we' re having at work? Mami and I definitively gave a try with las islas flotantes. But something happened that the dessert didn't turned out the way we were expecting.

However, since we live with this philosophy that " if live gives you only lemons, then, make a lemonade", we ended up with a delicious dulce de leche cortada.

For the future record, here is one traditional Cuban recipe from the 1920's; and here is a modern adaptation, for our English-speaking viewers.

Believe me, it's a no-brainer. This is the recipe we used to make it at home, in Cuba:

  • 8 cups of milk
  • 1/4 teaspoon of lemon zest
  • 1/2 cup of fresh squeezed lemon juice, which, in Cuban, means lime juice (limones criollos are the best!)
  • 1 large cinnamon stick
  • 1 cup of sugar (either refined or brown)
  • 2 whole eggs

Slighly different ingredients --going back to the "right to food" and the chronic scarcity-- but the preparation method is the same.

Buen provecho, y a engordar!

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