One of the mysteries of the English language finally explained.
A traditional Argentinian dessert made by caramelizing sugar in milk.
- ‘Other developments include the continued permeation of the flavors from Hispanic cuisine into several dairy categories, such as tropical fruit flavors and the indulgent dessert flavors like dulce de leche or tres leches cake.’
- ‘I of course am speaking of dulce de leche, or ‘milk jelly’ in English.’
- ‘Coffee in Argentina is exceptional, and you can't leave without trying dulce de leche, a caramel-like spread that is used on toast, in crêpes, cookies, cakes and many other desserts.’
- ‘Combinations inspired by Hispanic dessert and flavor favorites such as dulce de leche, tres leche, sopapillas and churros also are in vogue, says Taylor.’
- ‘Classic-type flavors in ice cream remain strong, such as caramel, dulce de leche and other brown flavors such as coffee.’
- ‘In the dairy industry for instance, flavors such as mango and dulce de leche can be found in milk, ice cream and yogurt.’
- ‘In the fluid milk category, meanwhile, dulce de leche is becoming a popular flavor, especially in the red-hot single-serve segment.’
- ‘Some concoctions resemble ice cream versions of comfort-food favorites such as apple pie, while others capitalize on flavors such as mango or dulce de leche, made popular by growing ethnic influence.’
- ‘He serves a moist apple cake, subtly flavored by browned butter, with a warm caramel sauce commonly known as dulce de leche in Latin American countries.’
- ‘There are mini-boxes of chocolate filled with perfumed deposits of rose-petal syrup, and a pot of unusual ice creams (anise, walnut) enlivened with dulce de leche.’
- ‘For example, dulce de leche has reached epic popularity because of its likeness to caramel.’
- ‘The meal's only disappointment was that we'd hoped to taste dulce de leche and yerba mate.’
- ‘People eat a lot of bread and ship biscuits (galleta marina), mostly made of white flour, and many consume dairy products, including the national dessert, dulce de leche.’
- ‘Another Argentinean specialty is the dulce de leche, a type of thick caramel made with highly condensed milk.’
- ‘Open the tin of condensed milk (which will now be caramel) - and pour over the shortbread base (or pour over the dulce de leche, which you may want to warm up a little in the microwave first).’
- ‘The dulce de leche should have a rich, deep caramel colour.’
Early 20th century: American Spanish, from dulce ‘sweet’ + de ‘of’ + leche ‘milk’.
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