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    Author Archives: Sarah

    • 15 Aug
      Vanilla Fleur de sel Dulce de Leche

      Dulce de Leche

      I know what you are thinking..... That is a very long title for a dessert. Well, I have to agree, but I couldn't think of any other way to describe in one line the deliciousness that is Vanilla Fleur de sel Dulce de leche.

      While living in California I had the opportunity to work for a non-profit that fed low income children. It was one of the most rewarding experiences I have had as a chef. The children were beautiful and it was a pleasure to introduce them to healthy eating while maintaining a budget. Every Wednesday I would go into the classroom and we would have a kids-kitchen cooking session. Often times I learned about a food item or dish that I had never heard of, due to the ethnic diversity of the children. Once monthly, I asked a parent to bring in a treat that represented their culture or family. This is how I was introduced to sweet, delicious dulce de leche.

      "Dulce de leche is a sweet prepared by slowly heating sweetened milk to create a product that derives its taste from caramelized sugar. Literally translated, it means "candy of milk" or "candy [made] of milk", "milk candy", or "milk jam" in the same way that "dulce de frutilla" is strawberry jam. It is popular in South America, notably in Brazil, Argentina and Uruguay. In Chile and Ecuador, it is known as manjar. In Peru, Colombia and Venezuela, it is referred to as manjar blanco or arequipe, depending on regional variations. In Brazil, it is known by its Portuguese name doce de leite. Dulce de Leche is believed to have been created in Argentina in 1829 in Cañuelas, Buenos Aires”. (wikipedia.com)

      The traditional way to make Dulce de leche is to slowly boil an unopened can of sweetened condensed milk. I find that this method sometimes lacks the complexity in other caramel sauces. So, I altered tradition and adapted my own recipe to include Beanilla Vanilla Fleur de selfleur de selVanilla Fleur de Sel

      Beanilla's Vanilla Fleur Del Sel is hand harvested sea salt from the Brittany region of France. Ground Tahitian vanilla beans are added to the salt to add a sweet floral note. The Fleur de sel adds a complexity to the sauce and the perfect balance of sweet and salty. Dulce de leche beautifully complements classic vanilla ice cream, can be drizzled over cream puffs, used as a filling for chocolate tarts, added to chocolate truffles and sprinkled on caramels or just simply eaten straight off the spoon (my personal favorite!).

      Vanilla Fleur de sel Dulce de Leche Recipe

      Yields: 1 1/2 cups

      Ingredients:

      1 cup cream
      3/4 cup sweetened condensed milk
      1 cup light corn syrup
      1 cup sugar
      1/4 cup water
      8 tsp. butter (chopped)
      1/4 tsp. vanilla fleur de sel

      Directions:

      When making caramel it is helpful to have a candy thermometer to measure the doneness of the sauce. This sauce is taken to soft ball stage or 250 degrees F.

      Cream and sweetened condensed milk

      Vanilla fleur de Sel SugarSugar, water, corn syrup

      Place the cream and sweetened condensed milk into a small sauce pan, heat until warm. Turn off heat and set aside. Place the corn syrup, sugar and water in a second medium saucepan and stir on medium heat until sugars have dissolved. Bring to low boil and cook until candy thermometer reaches 250 degrees or "soft ball stage". Reduce heat to low and add cream mixture and butter. Cook stirring continuously until temperature reaches 230 degrees. Pour onto parchment lined baking sheet and cool to room temperature. Place in storage container with lid and will keep for 3-5 days at room temperature.

      This post was posted in Baking Recipes, Sweet Sauces & Caramel and was tagged with Caramel, Dessert, Vanilla Fleur de Sel

    • 13 Aug
      Chocolate Almond Cupcakes

      Hello! Welcome to the Beanilla Trading Blog. My name is Chef Sarah and I will be your photographer, author and chef. It is with great pleasure that I get to introduce you to myself and the Beanilla product line.

      Continue reading

      This post was posted in Baking Recipes, Chocolate, Cupcakes and was tagged with Mexican Vanilla Extract, Almond Extract

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