Opus the Penguin <opusthepenguin+usenet@[EMAIL PROTECTED]
> wrote in
news:Xns9A9BCDF65DEA9opusthepenguinnettax@[EMAIL PROTECTED]
> I want to make some Mexican candy (recipe below) that calls for 1/4
> cup whole milk. We don't buy whole milk. What happens if I use 1%
> milk? Would it work but not be as rich, or would it be a disaster. If
> the latter, I'll just use 1/8 cup eva****ated milk and 1/8 cup water.
>
> Jamoncillo (Dulce de Leche) recipe
>
> 1 cup whole pecans
> 1/4 cup whole milk
> 1 cup sweetened condensed milk
>
> Line a pie pan with wax paper.
>
> In a blender, mix whole milk for 2 minutes. Over medium heat, boil the
> sweetened condensed milk, stirring constantly. Once it starts boiling,
> remove from the heat and add the milk from the blender. Mix well.
> Continue mixing and then pour into prepared pie pan. Garnish with
> whole pecans. Let cool before cutting into squares or desired shape.
>
And I can see why you're using this recipe. It's, like, the only
English-language version out there. Here are a couple in Spanish, with
my ratty translations, which someone will be along shortly to correct.
Ingredientes:
* 6 yemas de huevo (egg yolks)
* 1 taza de agua (cup of water)
* 2 tazas de azúcar (cups of sugar)
* 1 taza de leche (cup of milk)
* 1 cucharada de extracto de vainilla (teaspoon of vanilla extract)
* 50 gr. de nuez o almendra molida (ground nuts or almonds)
* 1 rajita de canela (rajita? Pinch, maybe? of cinnamon)
Preparación:
1. Pon a hervir a fuego lento el azúcar con una taza de agua. (Put the
sugar and a cup of water on low heat and bring to a simmer)
2. Bate las yemas, agrega la leche y la vainilla. Las yemas y la leche
deben estar a temperatura ambiente. (Beat? the yolks, stir in the milk
and vanilla. The yolks and the milk should be room temperature.)
3. Agrega poco a poco la mezcla anterior al jarabe, mientras revuelves
constantemente las yemas para evitar que se coagulen. (Roughly: temper
the egg mixture with the hot sugar water so it doesn't curdle and add it
to the sugar water.)
4. Deja espesar el dulce hasta que se vea el fondo al revolverlo. (Let
it thicken until something or other. Until you can see the bottom when
you stir, I guess.) Retíralo del fuego, espera que enfríe un poco,
vacíalo en un molde rectangular, y presionalo con una palita. Deja que
enfríe totalmente. (Turn down the heat, let it cool, pour it into a
rectangular pan and smooth it down with a spatula. Let it cool
completely.)
OR:
leche, 1 litro (milk)
1 cucharada de esencia de vainilla (vanilla extract)
1 rama de canela (cinnamon)
1/2 k de azúcar (sugar)
1 cucharada de bicarbonato (baking soda)
Preparación
La leche, el azúcar, la esencia de vainilla, la rama de canela y el
bicarbonato se colocan en una cacerola y se dejan hervir a fuego lento
**** un tiempo aproximado de 35 minutos sin dejar de remover.
Mix the milk, sugar, vanilla, cinnamon, and soda in a...pan? casserole?
and let it simmer slowly over low heat for 35 minutes without moving it.
Cuando dé el primer hervor, retirar la canela en rama. Tendremos que
esperar a que la mezcla esté a punto de bola y, sin dejar de remover, se
retira del fuego.
Uh...when something happens, add the cinnamon. Wait til the mixture
forms a ball (in cold water, I assume) and cut the heat without
stirring. (I'm starting to make up some of these instructions based on
my cooking experience.)
Después, una vez espesado y aireado, se vierte en un molde cubierto con
papel antiadherente y se deja en el refrigerador al menos tres horas.
Cuando se desmolda una vez haya cuajado, se corta en cuadraditos.
After it's thickened and stirred? put it into a pan covered with
parchment paper and leave in the fridge at least three hours. Unmold
and cut into squares.
--
Dover
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