Vargr
Vargr
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Dulce De Leche
So, what is this stuff, and why should you care? Well, if the picture isn’t enough info, here’s a bit more description:
Dulce de Leche is a thick caramel-like sauce made from milk and sugar. Originally most well known in South American culture, it has become widely cherished and used all over the world. Dulce de Leche is pronounced DOOL-seydeh LEH-chey, and can be used in cakes, ice cream, pastries, cookies, caramel candies and numerous other heavenly sweet desserts.
Literally translated from Spanish it means “milk candy†or “milk jamâ€. It is also known as “Arequipeâ€, “Manjarâ€, “Manjar Blancoâ€, “Bollo de Lecheâ€, “Cajetaâ€, and“Doce de Leiteâ€.
The basic process is to boil milk and sugar until the mixture is a thick, gooey caramel sauce. More traditional methods result in a creamy, smooth sweetened sauce that is complex in flavor. Most of the ‘from scratch" recipes need a lot of patience to make homemade dulce de leche, but there is a wonderful “shortcut" method that renders delicious results with minimal effort.
That’s what’s listed below.
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Ultra-Simple Dulce de Leche from Sweetened Condensed Milk
Stove Top Method:
In a large pot, add enough water to complete cover unopened can(s) of Sweetened Condensed Milk. Heat until water is at a simmer (light bubbles showing up, but not boiling).
Simmer the unopened can(s) for 2-3 hours. (Don’t worry about the cans exploding. The contents can not boil as long as they remain covered in simmering, not boiling, water.)
Carefully, remove from pot and place on towels to drain/cool for several hours/overnight, until they are cool to the touch.
Pressure Cooker Method:
Place a steamer basket/insert in the bottom of the cooker.
Pour in 2 Cups of water.
Place unopened cans of Sweetened Condensed Milk in the steamer basket.
Replace lid and bring pressure cooker to high pressure. Cook at pressure for 20 - 40 minutes. (Carmel gets thicker and darker the longer it cooks, but after about 35 minutes, can begin picking up bitter notes).
Do a Natural Release (move the cooker off of heat and allow to cool normally). Do NOT do quick or water release!
Carefully, remove cans from cooker and allow to cool (overnight is best).
NOTES:
- Handle the cans carefully when they are hot!
- Remove the labels from the cans before cooking, or they come loose and can stick to the pan/cooker.
- You can make multiple cans at once. Recommend writing the name and date on them if you do.
- Cans remain shelf stable, but should be refrigerated after opening.
- If the Dulce de Leche is too stiff, it can be thinned with milk. Heating it makes this easier.
- You can use Fat Free or Lo-Fat versions of Sweetened Condensed Milk to make this - it is the sugar, not the milk fat that caramelizes.
- Different brands of Sweetened Condensed Milk yield different results. Try several and have a “taste test†first time, and see what versions you enjoy best!
Some Ideas for Use:
- Dunk bananas in it
- Drizzle it over ice cream
- Top bread pudding with it
- Drizzle on top of cookies
- Substitute for sugar syrup in Flan
- Add to custard for Creme Brule'
- Put on cheesecake
- Drizzle over devil's food cake, bunt cakes, angle food, etc.
- Dip strawberries in it
- Top puddings or parfaits
- Choco-Caramel Lattes or coffees
Any ideas/recipes of your own? If so, leave your replies here!
VARGR DRAGONWOLF
Attachment: DulcedeLeche.jpg (Downloaded 10 times) Last edited on Tue Nov 13th, 2012 07:39 pm by Vargr
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