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Dulce de Leche Cortada
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Dulce de Leche Cortada
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Dulce de Leche Cortada is a  traditional dessert in Dominican Republic and other Latin American countries. It’s called leche cortada (Curdled milk) because as you add  the lemon juice  to the hot milk, it begins to divide like if it was curdled, but the milk used is fresh. It is a delicious topping for chocolate ice cream.

Prep time
One square baking dish
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Dulce de Leche Cortada
Extra Fine Granulated Sugar
Prep time :
Yield :
One square baking dish


  • 8 eggs, beaten one by one with a hand mixer in a bowl
  • 6 cups milk
  • 4 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup raisins
  • Juice of 1 lime
  • 1 cinnamon stick
  • A few drops of rum
  • A few drops of vanilla extract


  1. Put milk and cinnamon stick in a saucepan over medium heat. Heat until just before boiling point (when bubbles form around edges).
  2. Gradually add lime juice and sugar. Do not stir until mixture separates and becomes lumpy.
  3. Add eggs slowly, stirring constantly and when mixture forms a thick, smooth consistency, add raisins, rum and vanilla. Let cook 5 more minutes.
  4. Pour mixture into an ovenproof (Pyrex) dish and let cool, then refrigerate. Mixture will be lumpy.


Can be served as a delicious topping for chocolate ice cream.

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