Butterscotch caramel filling

History and Origin of Buttery Caramel Filling

Buttery caramel filling is a very popular traditional preparation in several Latin American countries, especially in Chile, where it is also known as "manjar" or "dulce de leche". Its origin dates back to the colonial era, when Spanish influence merged with local ingredients to create various creamy and sweet desserts.

In different countries of the region, this sweet can have different names and small variations in its recipe. In Argentina and Uruguay it is called "dulce de leche", in Colombia "arequipe", in Mexico it is known as "cajeta" when made with goat's milk, while in Venezuela it is called "arequipe" or "dulce de leche". However, the buttery caramel filling described here is characteristic for its soft and buttery texture, and is widely used to fill cakes, pancakes, or alfajores.

This sweet ingredient is enjoyed in various celebrations and is a staple in the region's pastry-making, symbolizing the creativity and flavor of Latin American home cooking.

How to Prepare Buttery Caramel Filling

To prepare a delicious buttery caramel filling, you will need the following ingredients:

Ingredients: Butter, Brown Sugar, Boiling Water, Egg Yolks, Milk, Flour, Salt.

Preparation Steps:

Melt the butter.

Add sugar and let it brown.

Add water gradually.

Whisk the egg yolks.

Add a small amount of measured milk and flour.

Stir until smooth.

Add the rest of the milk and salt.

Mix.

Slowly pour this into the sugar mixture and cook until thickened.

Cool.

Butterscotch caramel filling