Dulce De Leche Recipe, Abuelita Style

Dulce De Leche Recipe, Abuelita Style

Everybody loves this mouth-watering dessert. Serve it alone or with cookies, ice cream, pancakes and more.

By: Enriqueta L.

Dulce de leche has its origins in the kitchens of our grandmothers, who were in charge of the family budget and would stretch it out as much as possible. And when the milk would go sour, instead of throwing it away, they would use it to make dulce de leche.

This delicacy continues to be very popular, not just because dulce de leche is a recipe that has been passed down from our great-great-grandmothers to us, but also because it is very easy to make and quite delicious.

Some put cinnamon, cloves and vanilla in it and allow thick clumps to form and the syrup to brown. Others like it with little lumps and with lots of syrup. The truth is, the possibilities are endless.

The following is the dulce de leche with lime recipe, just like my maternal grandmother used to make it. It was so delicious that she would have to put it on top of the refrigerator to cool where her small grandchildren couldn't reach it so they wouldn't get burned. When it was ready, she would serve it in individual glass candy dishes. In my house, I make it and put it in the refrigerator because I like to serve it cold.

Makes 6-8 portions

1 liter (about 4 1/2 cups) of milk (whole or skim)
1 1/2 cups of sugar
The juice of two or three limes (1/4 cup)
The zest of 2 limes (not grated)
1 teaspoon vanilla extract
1 cinnamon stick


  1. Put the milk and the sugar in a pot and mix until the sugar dissolves
  2. Add the lime juice, the lime zest, the vanilla, and the cinnamon, and place over medium heat until it boils
  3. Once it boils, lower the heat and cook on low heat, gently stirring it with a wooden spoon clockwise in order to prevent it from sticking to the pot
  4. Cook until it has the desired consistency
  5. Remove from heat and cool completely. Discard the lime zest and the cinnamon stick
  6. Place the dulce de leche in a porcelain or glass candy bowl, or in individual candy dishes, and refrigerate for at least half an hour before serving

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