DULCE DE LECHE
Steps:
- Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
DULCE DE LECHE
Dulce de leche is a Latin American dessert sauce made by cooking milk (leche) and sugar. It looks like caramel, but it's a lot richer and creamier; caramel is made from just sugar and water. You can make dulce de leche by simply cooking sweetened condensed milk. Many recipes call for cooking it in the can, but this method is much safer.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 2 cups
Number Of Ingredients 0
Steps:
- Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a large roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until slightly reduced and dark amber, about 1 hour 15 minutes. (A spotted skin may form on top.) Transfer to a food processor and puree until the skin dissolves and the dulce de leche is smooth. Chill until thickened, about 1 hour.
INSTANT POT DULCE DE LECHE
A super-fast way to make dulce de leche in a multi-cooker. And no stirring necessary.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 1 cup
Number Of Ingredients 2
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.
DULCE DE LECHE
Steps:
- Slowly cook 6 cups milk, sugar and vanilla bean to a caramel stage. You must constantly stir or it will burn. Deglaze with remaining 4 cups milk and cream, and boil for 1 minute. Cool. When cold add the 1 1/2 cups of raw milk. Strain, chill and pour into an ice cream maker and process for about 7 to 8 minutes.
HOMEMADE DULCE DE LECHE
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.
Categories Sauce Milk/Cream Dessert Bake Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Classic menthod:
- Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
- Sweetened condensed milk method:
- Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
DULCE DE LECHE (LATIN AMERICAN CARAMEL SPREAD)
Dulce de leche is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Recipe #456208. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h35m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
- Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
- Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.
Nutrition Facts : Calories 525, Fat 10.6, SaturatedFat 6.1, Cholesterol 32.5, Sodium 245.7, Carbohydrate 99.1, Sugar 99.8, Protein 10.2
DULCE DE LECHE CHEESECAKE
Recieved this from Taste of Home, and love but caramel and cheesecakes, so this is a natural to save. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing.
Provided by Bonnie G 2
Categories Cheesecake
Time 1h40m
Yield 1 cheese cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches up sides of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
- Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
- Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
- In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
- In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
- Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Nutrition Facts : Calories 322.2, Fat 24.2, SaturatedFat 13.2, Cholesterol 93.2, Sodium 193.7, Carbohydrate 24.6, Fiber 0.9, Sugar 22.1, Protein 4.6
HOW TO MAKE DULCE DE LECHE
This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h5m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g
DULCE DE LECHE (FROM SCRATCH!)
This is soooo good! I got this recipe from an Ice Cream Recipe Exchange site. Find the original at http://frozentreats.blogspot.com/2008/09/dulce-de-leche.html. I initially made it for Dulce de leche Ice Cream, but I cooked the left over part into candy. I didn't have any whole milk, so I subbed 2% and half and half and I used 1 tsp pure vanilla extract instead of the vanilla bean. My husband loved the texture and taste! Haven't made the ice cream yet, but this is the best Dulce de leche I've ever had! Cook time varies depending on desired consistency.
Provided by EmJoMay
Categories Candy
Time 1h8m
Yield 2 1/3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
- Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.
- When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
- When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
- Simmer for about one hour, or until it turns golden brown. You don't have to stir constantly. I worked around the kitchen and stirred it every once in a while.
- After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be.
- If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color change - and take it off the heat.
- Strain through a mesh strainer into a glass jar or container and let cool. To make the ice cream, I removed the amount the recipe called for at this stage.
- If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
- To make the candy, keep simmering and stir the mixture constantly.
- Once it's the consistency you want, remove from heat.
- Let it cool a bit and then mold it into whatever shapes you'd like.
- Cool candy on wax paper.
Nutrition Facts : Calories 349.7, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 276.9, Carbohydrate 61.3, Sugar 50, Protein 8
DULCE DE LECHE FLAN
Make and share this Dulce De Leche Flan recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Melt sugar in a small saucepan over medium low heat, stirring occasionally. When sugar has melted and is a deep amber color, quickly pour into flan molds and set aside.
- Put a kettle of water on to boil for the water bath. Scald milk in a small saucepan over medium heat, then stir in the dulce de leche until dissolved and remove fro heat. While milk is heating, whisk together the eggs, yolks, and vanilla unti pale yellow.
- Very slowly drizzle the milk and dulce de leche into the eggs, whisking constantly. As the eggs become tempered, increase the speed of pouring. When all the milk mixture is incorporated, pour the custard into the molds over the caramel. Place the molds in a high sided baking pan and carefully pour hot water around them, coming to an inch from the tops. BAke flans for 30-40 minutes, until set in the center. Remove from water bath and allow to cool on a wire rack for 20 minutes, then chill. To serve, place each mold in boiling water for 30 seconds, then run a knife around the inside to loosen. Invert on a serving plate and allow caramel to run over the flans.
Nutrition Facts : Calories 225, Fat 5.7, SaturatedFat 2.5, Cholesterol 141.6, Sodium 58.5, Carbohydrate 37.6, Sugar 38, Protein 5.5
DULCE DE LECHE
It is a delicious carmel spread from Brazil. I got this from a friend who was an exchange student there, it is the most addicting thing ever, watch out, this is NOT low in fat...quite the contrary :)but soooo worth it.
Provided by Meghan
Categories Sauces
Time 4h2m
Yield 10 servings or more
Number Of Ingredients 1
Steps:
- Pierce the top of the can with a bottle opener and remove paper from can.
- Cover top of can tightly with aluminum foil.
- Place in a sauce pan, submerge in water to 1" from the top.
- Boil over med-low heat for 4 hours.
- Open lid of can and place contents in a bowl.
- EXCELLENT for dipping apples, pears, crackers and for spreading of bread and great on ice cream!
Nutrition Facts : Calories 171.7, Fat 4.7, SaturatedFat 2.9, Cholesterol 18.2, Sodium 67.9, Carbohydrate 29.1, Sugar 29.1, Protein 4.2
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