HOME > Chowhound > Home Cooking >

Discussion

What do you do with dulce de leche?

  • c
  • Chris VR Apr 2, 2005 01:05 PM

The thread below about banoffee pie got me thinking- what are some good uses for dulce de leche? A few come to mind (spread for biscuits/toast, dip for fruit, pour it over ice cream) but I don't know many recipes that call for it. Any ideas?

Link: http://www.chowhound.com/topics/show/...

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Usually I've seen it just over ice cream, cake or fruit. But I have made one recipe that's basically just making little biscuity cookies and sandwiching dulce de leche between them, and dipping them into confectioners' sugar. These are very popular cookies in South America (by different names, often "Alfajores"). You can really use any not-too-sweet biscuit cookie recipe for that part, as the recipe varies all over the place.

    1 Reply
    1. re: Adrienne

      cashew cookies rock with the flavor of dulce de leche.

    2. It is really good as a topping on grilled pineapple wedges.

      1. Aside from my personal favorite accompaniements, pretzel sticks, or a spoon, it's good heated slightly for spredability and layered in a trifle with vanilla or banana pudding, white cake, and tropical fruits.

        1. I think I recall making a German Chocolate Cake with the same method of immersing the milk etc. You could do the same, add pecans and coconut and maybe a bit of confectioners sugar if too thin, spread on chocolate cake?? Also, sandwiched between chocolate wafer style cookies, even drizzled on a spice cake!

          1. filling for rolled crepes...desert in some South American countries

            1 Reply
            1. re: eggs

              oops...dessert, not desert

            2. When I make ice cream in my little krups maker and am putting the ice cream in a loaf pan for freezing, I layer it with some dulce de leche, actually the cajeta vanilla (goat) which I can get here more easily. It creates a delicious caramel ribbon with far more flavor than any other jarred caramel sauce.

              I will definitely make the shortbread cookies mentioned in this thread!

              1. “Stir it into a mug of hot milk…stir it into a mug of hot milk…stir it into a mug of hot milk...”

                Or stir it into a mug of hot cocoa, then add a splash of rum. Or stir it into a mug of coffee with cream.

                1. i second the idea of the crepes and the grilled pineapple--both are incredibly good. dulce de leche is a luxurious addition to anything really. even if with store-bought angel food cake, just drizzle it over, sprinkle on some chopped roasted almonds and dessicated coconut, and you've got an elegant treat. i've experimented with trifle lately and realize that caramel flavors are a favorite of mine anywhere.

                  thanks for the banoffee link :)

                  1. I love it over Cheesecake.

                    1 Reply
                    1. re: Marilayne

                      I just made dulce de leche cheesecake where you reserve a cup or so of cheesecake batter and mix it with dulce de leche. Dollop over the cheesecake, pull a knife through it. It was very good. I used the remaining on cinnamon rolls.

                    2. The crepe filled w/ dulce de leche is the "national" dessert of Argentina. Those people are completely in love with this stuff. There is also a dessert called "mil hojas," (a thousand sheets) that is alternate layers (perhaps 30 or 40) of a crunchy pastry and dulce de leche--total dulce de leche overload and looks real cool. This is a link to an easy recipe, but it is in spanish. The key is to find what to make the layers of.

                      Link: http://argentina.informatik.uni-muenc...

                      1 Reply
                      1. re: Rob64

                        I just made some using the boil in the can method in a blog on this site.

                        I plan to make a banana and chocolate (nutella) crepe as soon as I get some nutella. :) I'm thinking that dulce de leche drizzled over that would be eye crossing!

                      2. A good friend of mine is from Argentina, he recieved a few containers of great dulce de leche from his family there. His wife and I came up with a wonderful brownie. Basically it's your basic brownie recipe, and then we dollaped the dulce de leche on top and pulled it through the batter with a knife. Bake according to brownie recipe, and enjoy! It's so much better warm!