A vanilla bean pod or cinamon stick can be added to the dulce de leche while simmering to add flavor (remove before spreading on obleas). Substituting raw sugar for white sugar has a similar effect.
Sometimes finely ground espresso beans, cloves, or cinamon are sprinkled on the dulce de leche.
As a syrup (cooked for only about an hour and a half) dulce de leche is good on ice cream or crepes. A sligtly thicker version is often spread on toast.
The Colombian version is called Arequipe and is also quite good; it can be found at http://recipes.epicurean.com/recipe/13080/arequipe.html
(that recipe also mentions a frequent shortcut--boiling condensed milk in the can--which can also be used on obleas).
Note: (about the other 12 egg whites). I got 1 cup of flour from the neighbours and made an angel food cake, too. Which turns out to be less than 10 carbs/serving so could qualify after induction. We put a raspberry topping on the cake.
