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Dulce de Leche- Dulce de Leche     
by Cuban Chef

Dulce de Leche               Serves: 4  

Notes: One great sweet desert with two methods of making it.
Directions:

Combine milk and sugar in a saucepan and bring to a boil. Lower the heat to simmer, and cook, stirring occasionally, until thickened to the consistency of condensed milk and slightly darkened in color, about 1 hour.

Store in airtight container in refrigerator. Store in airtight container in refrigerator.

Ingredients:

4 cups whole milk
1 cup sugar

Alternate Method:

The recipe most often passed around for preparing dulce de leche at home is to simply boil a can of sweetened condensed milk for three to four hours.
This recipe does work, but a few details (and precautions) should be added.

The label on the can should be removed if it is made of paper so it doesn't fall apart in the pot of water over the hours of cooking time.

The can should have a couple holes popped into the top (using a can opener). This is important as it helps prevent the can from exploding.

The can should be placed in a small pot and water added until it is near (1/4 in. or about 1 cm) the top of the can.

The water should be brought to a simmer (not boiling) and held there for three hours (for thick runny dulce de leche) or four hours (for solid dulce de leche). Water will need to be added over time as it cooks off.

Remove the can with tongs and allow to cool before opening.

Cooked in the can, the dulce de leche will have different consistencies - liquidy on top, dark and crusty on the bottom. Stir together in a bowl until it is uniform.The recipe most often passed around for preparing dulce de leche at home is to simply boil a can of sweetened condensed milk for three to four hours.
This recipe does work, but a few details (and precautions) should be added.

The label on the can should be removed if it is made of paper so it doesn't fall apart in the pot of water over the hours of cooking time.

The can should have a couple holes popped into the top (using a can opener). This is important as it helps prevent the can from exploding.

The can should be placed in a small pot and water added until it is near (1/4 in. or about 1 cm) the top of the can.

The water should be brought to a simmer (not boiling) and held there for three hours (for thick runny dulce de leche) or four hours (for solid dulce de leche). Water will need to be added over time as it cooks off.

Remove the can with tongs and allow to cool before opening.

Cooked in the can, the dulce de leche will have different consistencies - liquidy on top, dark and crusty on the bottom. Stir together in a bowl until it is uniform.

Ingredients:

14 Oz. can of Condensed Milk

 

 


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