Conchitas con Leche Dulce.

The sweet tooth is calling again! So here's a delicious dessert that's a great late night dessert with little to no effort at all. This recipe was actually an originally recipe that mother had received from this old old neighbor (who had just arrived from California at the time) of ours back in the old neighborhood when I was just a baby. So after years and years of this delicious dessert, I decided it's time to continue passing on this lovely dessert.

Ingredients:
1.) 3/4 cups of baby shell pasta (you can use regular sized shells but adjust the portion sizes)
2.) 3/4 cups of white granulated sugar
3.) 1 cup of milk (I used 2%, but any kind is welcomed)
4.) 1 cup of water

Directions:
1.) In a (non stick) pot, place water and shell pasta. Bring to a boil and leave on high heat with lid off and continue boiling until the water begins to evaporate. There should be enough water to keep the pasta wet and easy to stir (not to the point of drying out and burning the pasta) but not enough to keep the pasta submerged

I added just enough water to keep the pasta submerged.

Keep the lid off once at a boil until the water evaporates.

2.) Once evaporated, add sugar and stir the pasta around to distribute and melt the sugar. Add milk. Note: If not using a non stick pot, constantly scrape the bottom and sides of the pan since heated milk tends to form a film very easily and burn. Bring the milk to a boil. Remove from heat and serve.

Add sugar, milk, and bring to a boil.

Remove from heat and serve. Here's a close up of the final product.
My apologies for the over exposure due to the white bowl and milk >.<

Afterthoughts: Delicious. This brings back the childhood memories. The pasta is nice and soft while the taste is just sweet and creamy. Best to eat after cooking. Refrigerated pasta never tastes as good as the day before. I personally used shell pasta (conchitas) for two reasons: 1.) My mother used shell pasta for the recipe always while growing up. 2.) The shell shape of the pasta actually traps the sweet milk inside. So when it's in your mouth, the sweet milk spills all over your tastes buds :). Please keep in mind that you're free to use as much or as little sugar as you want. As a kid, I preferred this recipe to a little less sweet but I don't mind as much now. If you also want creamier, best to use a milk that has a higher fat content or just a few tbsps added of cream works too. This serves about 1. I hope you enjoy!

Costs:
1.) 1 bag of baby shell pasta = $0.25 - only 1/3 was used = $0.08
2.) milk & sugar = $0.50
Total Costs: $0.58 for 1 serving