Dulce de Leche Cortada

Name: Dulce de Leche Cortada
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6 servings
Cuisine: Dominican
Ingredients: 2 liters whole milk; 400g sugar; 2 cinnamon sticks; Zest of 1 lime; 1 tsp vanilla extract; Juice of 1 lime; Pinch of salt; Ground cinnamon for garnish

Dulce de Leche Cortada (DOOL-se de LE-che cor-TAH-da)

Dominican Curdled Milk Dessert

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 330 kcal

A traditional dessert made by slowly simmering milk with sugar, cinnamon, and citrus until it curdles into sweet, soft curds floating in fragrant syrup.

Nutrition & Info

Protein 8.0g

Carbs 52.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large heavy saucepan wooden spoon ladle

Presentation Guide

Vessel: small glass or ceramic bowl

Garnishes: ground cinnamon, cinnamon stick

Accompaniments: crackers, fresh fruit

Ingredients

2 liters whole milk
400g sugar
2 cinnamon sticks
Zest of 1 lime
1 tsp vanilla extract
Juice of 1 lime
Pinch of salt
Ground cinnamon for garnish

Instructions

1
Pour milk into a large heavy saucepan. Add sugar, cinnamon sticks, and lime zest. Stir to dissolve sugar.
2
Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching on the bottom.
3
Once boiling, add lime juice. The acid will cause the milk to curdle and separate into soft curds and whey.
4
Reduce heat to low and simmer for forty-five minutes to one hour, stirring occasionally, until syrup thickens and turns amber colored.
5
Remove cinnamon sticks. Add vanilla extract and stir gently without breaking up the curds too much.
6
Serve warm or cold in small bowls, spooning both curds and syrup together. Dust with ground cinnamon.

💡

Did You Know?

During Semana Santa, Dominican families prepare enormous batches of dulce de leche cortada, and neighbors often exchange their versions to compare recipes.

Chef's Notes

Equipment Tips

large heavy saucepan
wooden spoon
ladle

Garnishing

ground cinnamon, cinnamon stick

Accompaniments

crackers, fresh fruit

The Story Behind Dulce de Leche Cortada

Dulce de leche cortada is one of the oldest desserts in Dominican cuisine, brought by Spanish colonists who adapted their milk-based sweets to tropical conditions. The technique of intentionally curdling milk with citrus acid creates a texture unlike any other dessert, with soft, sweet curds suspended in fragrant cinnamon syrup. The dish is deeply associated with Holy Week celebrations, when it is prepared in large quantities and shared among family and friends.

🕐 Traditionally enjoyed after lunch dessert, especially semana santa 📜 Origins: Spanish colonial dessert tradition

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