Sweet Finish · Caramelized Milk Cream
Khailmag
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It's essentially made from leftovers — the last of the season's clotted cream, melted down and browned rather than thrown out.
Öröm (clotted cream) left over from the milking season is melted slowly in a pot with a little flour and sometimes raisins, stirred continuously until it darkens into a rich, toffee-like caramel paste. Arkhangai households serve it as a sweet spread, especially at the end of summer when cream is most plentiful.
Why it's made this way: As Mongolia's dairy-richest province, Arkhangai has enough surplus cream at the end of each milking season to turn into a dedicated dessert rather than let any of it go to waste.
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Part of World of Street Food — 3248 dishes from 118 countries.
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