Overview

• October 11 is the observance established in 1998 by the national Agriculture Secretariat, with the date also promoted by the Argentine Center for the Promotion of Dulce de Leche and Related Products.
• Buenos Aires restaurants are featuring one‑off desserts, including Hierro’s warm molten cake with semifreddo, La Pescadorita’s crème brûlée with Chimbote, Trufa’s Thermomix flan, Wino’s miso‑inflected alfajor helado, Sifoncito’s mousse, and Tanta’s La Caribeña.
• Home cooks are advised to use whole milk, sugar, a touch of baking soda and vanilla, cook low and slow, stir constantly, and pull it off the heat at a custard‑like stage so it thickens as it cools.
• To curb graininess and extend shelf life, guidance cites rapid cooling, the use of inverted sugars such as glucose or corn syrup or a little cream of tartar, and sterilized jars that keep unopened for about three months at room temperature or 3–4 months refrigerated.
• Its origin remains contested despite the widely told 1829 Rosas‑estancia legend, even as Argentina embraces it as a culinary emblem with strong exports.