SEA SALT DULCE DE LECHE
Make and share this Sea Salt Dulce De Leche recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 1h10m
Yield 14 Oz
Number Of Ingredients 2
Steps:
- Preheat the oven to 425° F (220° C).
- 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.
- Cover the pie plate snugly with aluminum foil. 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.
- Bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
- Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
- Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Nutrition Facts : Calories 91, Fat 2.5, SaturatedFat 1.6, Cholesterol 9.6, Sodium 36, Carbohydrate 15.4, Sugar 15.4, Protein 2.2
SEA SALT DULCE DE LECHE ICE CREAM (ICE CREAM MAKER)
Had to share this after I tried it over the weekend! This one's a bit different than the others posted, due to the addition of toasted pecans (or dark chocolate crunchies, see note), and a sprinkle of sea salt before serving. Adapted from the Gourmet Today cookbook. Cooking time includes the mid-range chilling and freezing times.
Provided by Muffin Goddess
Categories Ice Cream
Time 6h15m
Yield 1 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
- Whisk in the vanilla extract.
- Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
- Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
- Transfer ice cream to an airtight container to ripen for at least 1 hour.
- When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
- NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.
Nutrition Facts : Calories 421.3, Fat 40.7, SaturatedFat 17.2, Cholesterol 93.7, Sodium 75.1, Carbohydrate 10.4, Fiber 2, Sugar 7, Protein 6.9
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.
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