It's not too sweet and a really
soft crumbly texture.
Not exact matches
Their
texture is
soft yet
crumbly, moist (thanks to all the juice from the peaches) and slightly cake - y.
As - is, it's neither crisp nor
soft, but instead is that weird «thick»
crumbly cooked
texture homemade bread gets sometimes.
There are variants; according to Wikipedia the dulce de leche of El Salvador has a
soft,
crumbly texture, and is almost crystallized; in Colombia and Venezuela, it's called «Arequipe» and may contain cornstarch for a custard - like
texture; in the Dominican Republic, the
texture is more fudge - like (less milk is used); in Puerto Rico, a coconut milk version is apparently popular, but I have found much else about this yet; and in Mexico, cajeta is most popular, which is dulce de leche made with goat's milk.
Soft and moist, with a slightly,
crumbly, cake - ish
texture.
It's
texture is
soft between your fingers; I expected it to be
crumbly and dry but it's very fresh, the scent is much like sun - dried tomato, and the flavor is very subtle.
i also used walnuts since i didn't have pecans on hand, and they are the perfect
crumbly -
soft texture with a hint of sweetness that isn't overpowering.
They are very subtly sweet — sweetened only with dates — and get their
soft,
crumbly texture from the roasted squash that's hiding in the batter.