Remember when I made Bailey’s Cheesecake with Dulce De Leche Topping? I gave you the traditional version of making dulce de leche – in the huge container of water, boiling for 3 hours. Watch out for explosions.
I was supposed to go out that night. Instead I spent 3 1/2 hours (1/2 waiting for it to boil) in front of the stove. Results were great, process; not so much. I’ve made dulce de leche again…the David Lebovitz way. I doubt I know a male (I’m not related to) more fabulous than David Lebovitz. My new lecturer comes very close though.
Welcome to Easy-No-Explosion Dulce De Leche. No more standing over the stove. It’s as easy as pouring, covering, and baking. And the most it’ll take is 1 1/4 hours. P.S.Results = Amazing. Try not to eat everything with a spoon. Let’s Dip.
Well maybe two spoonfuls.
Easy Dulce De Leche
Dulce de Leche or Confiture de Lait Adapted from The Perfect Scoop (Ten Speed Press)
- 14 oz. can sweetened condensed milk
- Preheat the oven to 425° F (220° C).
- Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
- Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
- Cover the pie plate snugly with aluminum foil and bake for 1 to 11/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary).
- Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
- Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.