Dulce de leche, caramelized milk, manjar, milk candy, or milk jam is a confection popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
Dulce de leche
Making dulce de leche in a rotating copper vessel, in Mexico
Consistency of dulce de leche made from boiling condensed milk in a can
Dulce de leche pot
A crêpe or crepe is a very thin type of pancake. Crêpes are usually one of two varieties: sweet crêpes or savoury galettes. They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette.
A stack of crêpes
A sweet crêpe opened up, with whipped cream and strawberry sauce on it
A small crêperie in Switzerland (Basel)
Crêperie in Germany (Münster)