Dulce de Leche con Frijol Tonka (Dulce de Leche with Tonka Bean)
Dulce de Leche con Frijol Tonka (Dulce de Leche with Tonka Bean) is a traditional Guyanese recipe for a classic creamy caramel made by boiling together milk, sugar, salt and grated tonka beans until thick. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Dulce de Leche with Tonka Bean (Dulce de Leche con Frijol Tonka).
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Dulce de Leche is a classic form of caramelized milk originating from South America. There is also a similar confection known as Confiture de Lait. This makes an excellent base for puddings and a simple topping for cakes of all kinds or it can be served by itself as a dessert. This version comes from Guyana and is flavoured with tonka bean (tonka beans originate in Guyana)
Tonka Bean is the seed of the Dipteryx odorata tree from South America. The seed has the flavours of bitter almonds, vanilla and cloves, as a result of its high levels of coumarin. Coumarin itself can be toxic in high quantities, and many recommend caution when using tonka beans as a spice. However, the quantities used here, and the cooking of the grated beans means this recipe is safe. Moreover, tonka beans have an affinity with tomato-based sauces and lift the flavour in very pleasing way.
If you cannot get tonka beans, or simply do not wish to use then, then a blend of vanilla extract, bitter almond extract and a little ground cloves will give a fair approximation of the flavour.
Combine the milk, sugar and salt in a large pan along with the grated tonka beans. Place the pan over medium-high heat and cook, whisking the mixture constantly, until it comes to a boil.
Turn the heat down to a very low simmer and continue to cook, uncovered, for three hours. You MUST cook over a low heat or the milk will boil and develop a hard skin. If in doubt, lower the heat and cook longer.
Check the consistency of the caramel after about 150 minutes. You are aiming for a fairly loose caramel (this will thicken as the Dulce de Leche cools). Cooking time will vary a little but between 180 and 210 minutes is typical.
When the Dulce de Leche has reached your desired consistency whisk the mixture until smooth then take off the heat and allow to cool a little before dividing between sterilized jars. Seal these, allow to cool completely and store in the refrigerator.
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