October 22, 2010

Easy Dulce De Leche

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.

Dulce De Leche

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.

Yes Yes Yes.

 

Easy Dulce De Leche

Preparation 5 min Cook Time 1 hr, 15

Dulce de Leche or Confiture de Lait Adapted from The Perfect Scoop (Ten Speed Press)

Ingredients

  • 14 oz. can sweetened condensed milk

Instructions

  1. Preheat the oven to 425° F (220° C).
  2. 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.
  3. 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.
  4. 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).
  5. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
  6. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

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7 comments

  1. Yummm! I found an even easier way to make this, although it might not be as tasty as yours! Just take the wrapper off of a can of condensed milk and place it on a plate in the bottom of a slow cooker. Cover with water and leave on low overnight. Let the can cool and then carefully open- tada! 🙂

    Marissa

    http://noraisinsonmyparade.com

  2. Renata says:

    I do the same as Marissa, but I cook it in a pressure cooker. Depending on the cooking time, your dulce de leche changes its color and consistency. I particularly love the darker and more consistent one, you can even slice it if you want! It'll take 30 to 50 minutes (under pressure). LET IT COOL COMPLETELY BEFORE OPENING THE CAN!!!!!

  3. Jessiker says:

    Marissa from No Raisins, No Problems – Interesting! That's so convenient because you don't have to watch it all.

    Renata – Wow! Slice!? Serve me up please!

  4. crustabakes says:

    YUUMMMM. that looks just about perfect!

  5. Jessiker says:

    Thank you! Definitely delicious!

in the kitchen everyday