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