I’ve been experiencing chocolate and caramel cravings lately and as a result of that I’ve been making all sorts of baked goodies during odd hours. This week’s cravings resulted in this – dulce de leche brownie:
I used David Lebovitz’s recipe for this yummy treat. Although my brownie doesn’t look much and far from the ones that come out of David Lebovitz’s oven, I can attest to its fabulous flavour – the fudgy, chocolatey taste of the brownie plus the oh-so-luscious caramel is a heavenly combination.
Many years ago, my Venezuelan friend challenged me to make Venezuelan dishes. Out of that challenge, I was only able to make one, the corn-based snack called arepa. Actually there was one more thing that was in the list that I wanted to make but didn’t get around to doing, a dessert called arequipe, also known as dulce de leche. Dulce de leche is a favourite dessert in all of South America. It is basically sweetened milk cooked slowly until it is thick, golden brown and have a taste similar to caramel.
I made a big bottle of dulce de leche from two cans of milk and, oh my, when I tasted it, I almost ate half of the contents! It is sinfully sweet and sticky and I guarantee you you’d be licking your spoon. Yes, it is that gooooood! I use my homemade dulce de leche as palaman (spread) for my homemade hot pandesal or store-bought nom pang (local baguette). I discovered that vanilla and chocolate ice cream flavours taste more exciting with a dollop of dulce de leche as topping. Promise!! I didn’t stop there, naturally. I had to look for more ways to use dulce de leche and that’s when I came across David Lebovitz’s recipe. Next in my to do-list is dulce de leche banana bars. Can’t wait.