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dulce de leche?

r
rds Nov 17, 2004 11:12 AM

I was thinking about making some for holiday gifts. Do you have a favorite recipe?

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  1. m
    Mr. Eli RE: rds Nov 17, 2004 11:58 AM

    I've seen it where folks take a can of condensed milk and boil it (suspended off the bottom of the pot to keep from scorching) for like an hour. Let it cool and open to find a thick, caramelized dulce de leche. Tried it myself, it actually worked! Definitely keep it off the bottom of the pot (e.g. put a steamer basket or something in there).

    It actually tastes pretty good, and can't be beat for ease.

    5 Replies
    1. re: Mr. Eli
      c
      Christine RE: Mr. Eli Nov 17, 2004 07:29 PM

      I was taught by a Mexican friend to put a can of sweetened condensed milk (unopened) in a saucepan a third full of water, bring to a boil, then simmer for a couple hours (don't let the water boil down or you'll wreck the pot). I do this in an enamelled sauce pan; I'm not sure I'd do it in something more reactive, like an alluminum alloy.

      1. re: Christine
        p
        Paul Lukas RE: Christine Nov 18, 2004 07:50 AM

        My version of this is that you have to keep the water level *above* the top of the can of sweetened milk. If the water level goes below the top of the can, I was told, the can may explode. Don't know if that's true or not, since I've always kept the water level high enough. Anyway: I boil it for two to three hours, which produces a nutty-tasting caramelization.

        -- Paul

        1. re: Paul Lukas
          r
          rdspring@earthlink.net RE: Paul Lukas Nov 18, 2004 10:47 AM

          Any thoughts as to how long these recipes will keep?

          1. re: rdspring@earthlink.net
            d
            drew RE: rdspring@earthlink.net Nov 20, 2004 09:18 AM

            A very long time - if you don't open the can!
            If you are going to make this the recipe above from Paul Lucas is the only one I've ever tried - it works every time. His ammount of water and cooking time are acurate.

            1. re: drew
              b
              Bill Taylor RE: drew Nov 26, 2004 02:35 PM

              Pressure cooker will take the time down substantially. Use the bottom standoff thingy that comes with pressure cookers. 20 min at pressure for medium consistency, let the cooker cool down til you can open the top, cool the can(s) in water.

    2. h
      Harriet RE: rds Nov 26, 2004 12:26 PM

      Very good dulce de leche from Argentina at Bay Cities in Santa Monica....the mexican version is called "cajeta", but as a chilean, have to say, none compares to ours! the easiest is simmering the Nestles sweetened condensed milk in water for about two hrs. Let it cool a bit before opening. Or go to "El Rincon Chileno" restaurant and try their wonderful pastries made with "manjar blanco".

      1. m
        Mrs. Smith RE: rds Nov 29, 2004 04:18 PM

        And to avoid the danger aspect completely.

        According to Fine Cooking:

        -Pour a 14 ounce can of sweetened condensed milk into a 9-inch Pyrez pie plate.

        Place in a rimmed baking sheet or 13x9 baking pan or roaster, and fill with water up to about half of the height of the pie plate.

        Cover the pie plate with foil.

        Bake in a 400 degree preheated oven for 90 minutes (no longer or it will start to congeal). Stir.

        This makes a carmelly-sauce type product that I serve on ice cream. Too yummy.

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