Dulce de Leche Cortada — Print Recipe

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

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.