Dos Leches Recipes

Steps:

• Set the rack in the bottom of a 6- or 8-quart Instant Pot® and fill with 10 cups of water. Open the can of condensed milk, then wrap it tightly and completely in foil. Set the can on the center of the rack (the water should come halfway up the sides).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Carefully remove the foil and transfer the hot dulce de leche to a medium bowl. Whisk in the vanilla until smooth.

Steps:

• Mix evaporated milk and condensed milk in large bowl until blended. Stir in mangos. Refrigerate until ready to use.
• Reserve Caramel for later use. Stir 2% milk into Flan Mix in small saucepan. Bring to boil on medium heat, stirring constantly. (Mixture will be thin.) Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, bring 1 cup water to boil. Add to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch square pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Cut flan and gelatin into 1-inch cubes. Add to mango mixture just before serving; stir to evenly coat.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
• In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
• Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
• Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
• Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
• Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
• Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
• Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
• Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

Steps:

• Preheat oven to 350 degrees F.
• Whip the eggs, sugar, and salt until tripled in volume. Fold in the flour. Pour the mixture into a parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool.
• Remove the parchment paper and return the cake to the pan. With a fork, poke holes all over the top of the cake. Combine the condensed milk with the scalded milk, mango puree, almond and vanilla extracts, and pour over the cake. Allow the cake to soak in the liquid for 2 hours. Serve with diced mango marinated in dark rum and brown sugar.

Steps:

• Preheat oven to 350 degrees.
• Whip eggs, sugar and salt until tripled in bulk.
• Fold in flour.
• Pour mixture into 9x11-inch, well buttered pan.
• Bake for 25 to 30 minutes; set aside to cool.
• Poke holes on top of cake. Combine milks and flavoring and pour over cake.
• Allow to soak in at least 2 hours.

Steps:

• Preheat the Oven and Prepare a Water Bath
• Preheat the oven to 350°F.
• Place a rectangular cake pan or roasting pan into the oven and pour in enough water to come halfway up the sides of the pan. Leave the pan in the oven while it preheats.
• Mix the Flan Ingredients
• In a mixing bowl, combine the evaporated milk, condensed milk, water, eggs, salt, and vanilla. Mix until everything is well blended.
• Make the Caramel
• This is actually much easier than you think. Just make sure you have a nonstick skillet and a heat-proof silicone spatula. Place a nonstick skillet over medium-high heat, sprinkle the sugar evenly all over it, and cook. After about 5 minutes, you will see the sugar begin to melt. A few minutes after that, parts of the melted sugar will begin to turn a light brown color. If the sugar is melting unevenly, you can use your silicone spatula to stir it around a bit. If you do, the sugar will clump up a bit, and that is okay. The clumps will eventually melt down-just continue stirring.
• Once all of the sugar has melted (and any clumps have disappeared), pour the caramel into a 9 by 5-inch loaf pan, preferably a nonstick one. As soon as you pour the caramel into the pan, it will begin to harden, which is okay.
• Pour the Flan Mixture into the Pan and Bake
• Give the flan mixture a quick mix and pour it over the prepared caramel in the pan.
• Place the pan in the center of the water bath. You may hear some crackling, which is the hardened caramel.
• Bake for 1 hour, or until a cake tester, toothpick, or butter knife inserted in the center of the flan comes out clean. The center will still jiggle a bit.
• Remove the loaf pan from the oven and allow to cool for 1 hour. If you are going to unmold the flan in the next hour, leave the water bath in the oven. (After cooling for 45 minutes, you can cover the flan with plastic wrap and place it in the refrigerator until you are ready to unmold it.)
• Unmold and Serve
• You need your water bath again. If you discarded the one used for baking, place enough hot water in a rectangular cake pan or roasting pan to come at least a quarter of the way up the sides of the pan.
• Dip the loaf pan into the hot water and let it sit for a few minutes. You will hear cracking again, which is the caramel loosening up. Remove the loaf pan from the hot water and run a thin knife blade between the flan and the sides of the pan.
• Invert a serving platter over the loaf pan and flip both over, dislodging the flan from the pan. The caramel will drip down onto the platter. (A good amount of caramel will have remained in its solid state in the pan, which is expected.)
• Serve and enjoy!
• COOKING NOTES
• TECHNIQUES
• Making Caramel
• Forget about what you have heard, caramel is easy to make and easy to clean up. You just have to have the right tools: a nonstick pan and a heatproof silicone spatula. Using any other material will make for a messy and long clean up.
• Follow the instructions in the recipe and if the sugar clumps up, keep heating it until it melts.
• Creating a Water Bath
• I find the easiest and safest way to create an oven water bath is to place a deep pan in the oven, fill it with water, and allow it to heat up during the oven preheating time.
• Cleaning the Pans
• The nonstick skillet and silicone spatula will clean up quickly after they have been used. A little hot soapy water should be enough to get all the hardened caramel off.
• The loaf pan is a different story. You will most likely end up with a hardened layer of caramel stuck to your pan. Soak the pan in hot soapy water overnight. The next day, pour out the water and pour in clean hot water. Any remaining caramel should just melt right off.
• ADVANCE PREPARATION
• The flan can be baked and left in its pan, unmolded, in the refrigerator for 2 days. After it has been unmolded, it will keep for another 3 days or so.

Steps:

• Whip the cream in a bowl using a whisk or hand mixer. Just before soft peaks are formed, add the confectioners' sugar and lime zest. Whip to soft peaks.
• Remove the pound cakes from the freezer and cut each in half vertically with a serrated knife. Then cut each of the halves horizontally. Cut rounds out of each block of cake using a 3-inch cutter. Then cut each round in half horizontally, so you're left with 16 equal-sized rounds.
• For building the cakes: Set a round of pound cake down, pour over some sweetened condensed milk, layer on some diced strawberries and a dollop of whipped cream. Top with another layer of cake and garnish with a sliced strawberry fanned out on top and some lime zest sprinkled over. Repeat for the remaining cakes.

Steps:

• Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
• While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
• After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
• If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
• Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
• In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
• Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
• Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.

Steps:

• Prepare cake as directed on package. Bake cake in 9x16-inch pan. Let cake cool.
• In a sauce pan, add whole milk, condensed milk and pet milk. Warm and whisk together -- do not boil. When milk mixture is warm, remove from heat and add vanilla and almond extract.
• Take a fork and put holes all over cake and then pour milk mixture over cake.

Steps:

• Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
• Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
• Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.