Dulce de Leche Cortada

Dulce de Leche Cortada is a traditional Latin American dessert made by curdling milk and eggs in caramelized sugar to form soft curds in a rich caramel syrup with a texture similar to cottage cheese.

This dulce de leche cortada recipe uses lemon juice to separate the milk, then slowly simmers the curds in spiced syrup for a smooth, spoonable dessert served chilled or warm.

Ingredients You'll Need

Note: Full ingredients and amounts are listed in the recipe card below.

• Whole milk: Acts as the liquid base, allowing the eggs to gently curdle without drying out.
• Eggs: Create the soft curds that give Dulce de Leche Cortada its signature texture.
• Egg yolks: Add richness to keep the curds tender.
• Sugar: Sweetens and caramelizes, forming the syrup.
• Lemon juice: Causes the milk and eggs to separate into soft curds.

How to Make Dulce de Leche Cortada

Note: Full instructions are provided in the recipe card below.

1. Place 45g of sugar in a large nonstick pan and heat over high heat until it melts and lightly caramelizes. Stir briefly, then turn off the heat.
2. Add the cinnamon stick, cloves, and 230g sugar to the pan. Set aside.
3. In a bowl, combine the milk, 3 eggs, 3 yolks, and lemon juice. Beat well for about 2 minutes, or blend for 1 minute.
4. Remove 1½ cups of this mixture and pour it into a large nonstick skillet. Place over high heat.
5. When it begins to boil, stir gently as it forms soft curds. Cook a little longer until the pieces are set.
6. Transfer these cooked curds to the pan with the caramel and spices. Repeat the same process with the remaining mixture.
7. For larger curds, stir less and let them set before transferring.
8. Once all the curds are in the caramel pan, return it to high heat until it starts to boil.
9. Lower to medium heat and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
10. After 10 minutes, the caramel from the bottom will dissolve, and the color will deepen.
11. After 20 minutes total, the Dulce de Leche Cortada is ready. Remove the cinnamon stick and cloves. Let cool, then serve.

Hint:Let the curds set before stirring to keep larger pieces.

Storage, Make Ahead, & Freezing

• Storage: Store dulce de leche cortada in an airtight container in the refrigerator for up to four days.
• Make Ahead: This dessert can be made one day in advance; the flavor and texture improve after chilling.
• Freezing: Freezing is not recommended because the egg curds will separate and become watery when thawed.

Camila's Tips & Variations

• Use lemon juice, not vinegar: Lemon gives better flavor and makes the curds softer.
• For larger egg curds: Stir less and let the mixture cook undisturbed before transferring.
• For smaller, softer curds: Stir gently while cooking so the eggs break into finer pieces.
• Remove clove heads: Pull off the small tops of the cloves so they do not darken or dirty the syrup.
• Use regular milk for bigger curds: Whole milk forms larger pieces than lactose-free milk.
• Cold or hot milk both work: The recipe still sets correctly with either.
• Let the sugar caramel melt fully: The syrup color and flavor come from the caramel on the bottom of the pan.
• Do not over-stir: Too much stirring breaks the curds and makes the texture mushy.
• Cook about twenty minutes after boiling: This is when the caramel dissolves and the syrup forms.
• Remove cinnamon and cloves before serving: Prevents bitterness and overpowering flavor.

Frequently Asked Questions

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Recipe

Dulce de Leche Cortada

by Camila Benitez

Dulce de Leche Cortada is a traditional Latin American dessert made by curdling milk and eggs in caramelized sugar to form soft curds in a rich caramel syrup with a texture similar to cottage cheese.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Latin American

Servings 6

Calories 294 kcal

Equipment

• medium saucepan
• Silicone Spatula
• Whisk or fork
• Measuring Cups and spoons
• Heat-safe bowl
• Slotted spoon
• Serving dish

Ingredients

  

1x2x3x

• ▢ 275 g granulated sugar , divided
• ▢ 1 small cinnamon stick
• ▢ 8 whole cloves
• ▢ 3 large eggs
• ▢ 3 large egg yolks
• ▢ 25 ml (2 tablespoons) lemon juice
• ▢ 500 ml whole milk

Instructions

 

• Place 45g of sugar in a large nonstick pan and heat over high heat until it melts and lightly caramelizes. Stir briefly, then turn off the heat.
• Add the cinnamon stick, cloves, and 230g sugar to the pan. Set aside.
• In a bowl, combine the milk, 3 eggs, 3 yolks, and lemon juice. Beat well for about 2 minutes, or blend for 1 minute.
• Remove 1½ cups of this mixture and pour it into a large nonstick skillet. Place over high heat.
• When it begins to boil, stir gently as it forms soft curds. Cook a little longer until the pieces are set.
• Transfer these cooked curds to the pan with the caramel and spices. Repeat the same process with the remaining mixture.
• For larger curds, stir less and let them set before transferring.
• Once all the curds are in the caramel pan, return it to high heat until it starts to boil.
• Lower to medium heat and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
• After 10 minutes, the caramel from the bottom will dissolve, and the color will deepen.
• After 20 minutes total, the Dulce de Leche Cortada is ready. Remove the cinnamon stick and cloves. Let cool, then serve.

Notes

Storage: Store dulce de leche cortada in an airtight container in the refrigerator for up to four days.

Make Ahead: This dessert can be made one day in advance; the flavor and texture improve after chilling.

Freezing: Freezing is not recommended because the egg curds will separate and become watery when thawed.

Nutrition

Nutrition Facts

Dulce de Leche Cortada

Amount per Serving

Calories

294

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

195

mg

65

%

Sodium

 

74

mg

3

%

Potassium

 

184

mg

5

%

Carbohydrates

 

51

g

17

%

Fiber

 

1

g

4

%

Sugar

 

50

g

56

%

Protein

 

7

g

14

%

Vitamin A

 

400

IU

8

%

Vitamin C

 

2

mg

2

%

Calcium

 

140

mg

14

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.