One of the recipes that I have long wanted to try out was that of dulce de leche, but from scratch – not the one made by boiling a tin of unopened condensed milk. Rather, I thought I’d make use of a bottle of fresh carabao (buffalo) milk. Of course, I haven’t gotten to that yet, amongst other things on my ever-growing wish list.
Earlier this evening, I found a recipe on the Globe and Mail for alfajores de dulce de leche, a South American delicacy. I thought it simple enough do undertake one lazy evening. It may even merit some granules of my precious fleur de sel.
Again, I’m putting this on my blog as a reminder for me to go get the baking pans!