Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place vanilla bean, 3 cups of milk, sugar, water and baking soda in slow cooker. | 2. Whisk together. | 3. Cook for 9 hours on HIGH, uncovered. | 4. Remove vanilla bean and whisk milk mixture gently. | 5. Use a dull-edged knife to carefully scrape down the crust of sugar that accumulates on sides of the insert. | 6. Do not skim foam. | 7. Continue cooking for 1 more hour, stirring every 20 minutes until mixture is a rich medium-caramel color and has thickened to the consistency of melted ice cream. | 8. In the mean time, warm remaining cup of milk in small saucepan. | 9. Turn off slow cooker and stir in the warm milk. | 10. Remove the inset and allow to cool for 10 minutes. | 11. Scrape into bowl and let come to room temperature. | 12. Refrigerate it in tightly covered container for up to 3 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
milk	4	cups	divided	2208.0	53.184	21.984	228.864
sugar	1 2/3	2/3	granulated	533.0	100.0133	16.6833	8.32
water	1/4	cup		0.0	0.0	0.0	0.0
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.