How to Make Authentic Dominican Leche Cortada: A Sweet and Creamy Dessert Recipe
What is Dominican Leche Cortada?
Leche Cortada, a cherished dessert in Dominican cuisine, is a delightful and comforting treat that brings together the richness of milk and the warmth of traditional flavors. Translating to “curdled milk,” leche cortada is a sweet, creamy pudding-like dessert that offers a unique texture and taste.
This classic Dominican dessert is made by gently simmering whole milk with aromatic ingredients such as cinnamon, cloves, and lemon peel. The infusion of these spices imparts a fragrant essence that elevates the dish’s overall character. The addition of granulated sugar adds sweetness, creating a harmonious balance between the dairy’s natural richness and the sugary indulgence.
The magic of leche cortada happens with the introduction of cornstarch dissolved in cold water. This step helps thicken the milk mixture, transforming it into a velvety, spoon-coating consistency. As the mixture simmers and thickens, the name “leche cortada” comes to life as the milk undergoes a gentle transformation, forming delicate curds that contribute to the dessert’s distinctive texture.
Once prepared, the leche cortada is allowed to cool and set, allowing the flavors to meld and the curds to firm up. The end result is a luscious dessert with a satisfying balance of creamy smoothness and tender curd-like bites. Often served chilled, this dessert offers a soothing contrast to the warm spices, making it an ideal treat for any time of the year.
Whether enjoyed on its own, garnished with a dusting of ground cinnamon, or paired with fresh fruits for added brightness, Dominican leche cortada captures the essence of comfort and tradition in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes (including cooling and refrigeration)
- Servings: 4-6
Recipe for Dominican Leche Cortada:
Ingredients:
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 4 whole cloves
- 1 lemon peel
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/4 cup raisins (optional)
Instructions:
- Firstly, in a medium-sized saucepan, combine the whole milk, granulated sugar, cinnamon stick, whole cloves, and lemon peel. Place the saucepan over medium heat and stir until the sugar has dissolved.
- Secondly, once the mixture comes to a boil, reduce the heat to low and let it simmer for 10 minutes, stirring occasionally.
- In a small bowl, whisk the cornstarch and cold water together until the cornstarch dissolves.
- Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve to remove the cinnamon stick, cloves, and lemon peel.
- Return the milk mixture to the saucepan and place it back over low heat.
- Gradually pour the cornstarch mixture into the saucepan, stirring constantly to prevent lumps from forming.
- Continue to cook the mixture over low heat, stirring frequently, until it thickens and coats the back of a spoon, about 10-15 minutes.
- Remove the saucepan from the heat and pour the mixture into a large bowl or individual serving dishes.
- Let the leche cortada cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
- Finally, serve the leche cortada chilled, garnished with ground cinnamon or fresh fruit, if desired.
Enjoy your delicious and creamy Dominican leche cortada! De lo mio!
Ingredient Variations for Dominican Leche Cortada
You can make some ingredient substitutions in the leche cortada recipe based on your preferences and dietary needs. Here are a few options:
- Milk: While the traditional recipe calls for whole milk, you can use other types of milk such as low-fat or dairy-free alternatives like almond milk, soy milk, or oat milk. Keep in mind that the texture and flavor may vary slightly with different milk options.
- Sugar: If you’re looking to reduce the sugar content, you can use alternatives like honey, maple syrup, or a sugar substitute like stevia. Adjust the quantity to your taste.
- Spices: The cinnamon stick and cloves can be adjusted or substituted with other spices like nutmeg or allspice for a slightly different flavor profile.
- Cornstarch: If you prefer not to use cornstarch, you can substitute it with tapioca starch or arrowroot powder for thickening. The proportions may vary, so follow the recommended measurements on the packaging.
- Citrus Zest: The lemon peel can be replaced with orange peel or omitted altogether if you prefer a milder flavor.
- Flavorings: Feel free to get creative with additional flavorings like vanilla extract, almond extract, or even a touch of rum for an extra layer of complexity.
Remember that substitutions can impact the final taste and texture of the dessert, so it’s a good idea to experiment on a small scale first to ensure you achieve the desired results.
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Comments and Reviews
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