Argentinian Caramel Cream Dulce De Leche Recipes
ARGENTINIAN CARAMEL CREAM / DULCE DE LECHE
Number Of Ingredients 4
Steps:
- 1. Combine all the ingredients in a large, heavy saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer the mixture briskly, stirring often with a wooden spoon, until thick, caramel colored, and reduced by half, 30 to 40 minutes. You'll need to adjust the heat, now up, now down, to keep the mixture at a brisk simmer, but without it boiling over. The traditional test for doneness is to pour a spoonful of caramel cream on a plate. When it gathers in a thick puddle and no longer runs to the edges, the mixture is ready. Remove the vanilla bean with tongs and discard.2. Transfer the caramel cream to a serving bowl and cool to room temperature. You can eat it now or cover and refrigerate if you prefer to serve it chilled. Serves 4 to 6Note: You must use whole milk for dulce de leche. Skim milk will burn during the reduction process.
Nutrition Facts : Nutritional Facts Serves
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- In a large pot, place the sweetened condensed milk can on its side and fill the pot with water until it reaches a level of about 2 1/2 to 3 inches above the can.
- Set the stove to high and bring the water to a boil then reduce the heat setting to low and simmer for approximately 2 1/2 hours for a light amber caramel or 3 1/2 hours for a darker brown caramel. Make sure to check the water level of the pot every 20 minutes to ensure that the water level remains above the can. To top up the water, add boiling water into the pot as needed.
- Carefully drain the water in the pot and remove the can with protective oven mitts or by using a tong.
- Place the can onto a cooling pad or wire rack and cool to room temperature about 1 1/2 hour. Caution, do not open the can while it’s hot, it is under pressure and can cause the hot caramel to splash uncontrollably.
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