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 sel. Vanilla 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!).
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.
We are often asked; "What is the best way to store vanilla beans and how long will they last?" Unlike the dried up and brittle vanilla beans that you might receive from your local grocery store, our vanilla is oily, pliable and very fresh. Due to our high volume of inventory turnover, our vanilla does not remain on shelves for long periods of time and we take extra steps to preserve the moisture and quality. By following our guidelines below, we can assure you that your vanilla will remain in excellent condition for a very long time:
Have you ever wanted to learn how to make vanilla extract? Homemade Vanilla Extract is prized for its rich, complex flavor and incredibly smooth aroma. There simply is no substitute. Enhance your baking to a whole new level with this easy to follow recipe.
The soothing aroma of cinnamon and vanilla is sure to impress anybody walking through your front door while making this recipe. Another great development from Rachel at www.rachelcooks.com is Cinnamon-Vanilla Bread with Tahitian Vanilla Bean Whipped Butter. We hope you enjoy!
There are two major reasons we love to work with Rachel from www.rachelcooks.com. First, her recipes are crazy! Seriously, who would have thought of Orange Creamsicle Buttercream made with Vanilla Beans? Second, she's from Michigan. We always enjoy the opportunity to work with our "neighbors", especially when vanilla is involved.
By Garrett McCord, author of Vanilla Garlic
This cocktail utilizes a modern, summery mix of unique flavors that blend together surprisingly well. A modern simple syrup infused with rhubarb, rosemary, and vanilla is splashed together with a vodka and sliced cucumbers.
Served from a pitcher into glasses filled with waiting ice the mix is topped off with a bit of ginger ale. The drink is intriguing and mellow and sure to be a hit at your next party.