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How to Use Dulce de Leche

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caphill2320 Jul 15, 2008 01:15 PM

I spent my honeymoon in Argentina and brought back two jars of dulce de leche which I had come to love over the short time that I was there. While I would be perfectly content to sit in my apartment with a spoon and eat both jars, my waistline and my new husband probably wouldn't appreciate it.

So, how can I use this stuff to fullest effect? I would love to make something and serve it at various get togethers this summer, so I was thinking desserts and ice cream flavors? Does any one have a great recipe for alfajores?

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  1. paulj RE: caphill2320 Jul 15, 2008 01:38 PM

    Spread it between any two cookies, such as MarieLous
    As cake frosting
    Rick Bayless made a flan with dulce de leche (cajeta - the Mexican goat milk version) in place of the carmelized syrup. (Paella episode)

    I don't think you need to rush on using it. I bought a couple of jars of Argentine banana flavored dulce from a crash-n-dent shop, and used them well past the sell-by-date.

    It's not hard to find the equivalent in the US, either the version from Mexico, or condensed milk cans that have been caramelized at the factory.

    1 Reply
    1. re: paulj
      l
      lgss RE: paulj Jul 15, 2008 03:47 PM

      In H.S. Spanish class in MO in the 1970s we made something similar using cans of condensed milk.

    2. c
      Cachetes RE: caphill2320 Jul 15, 2008 01:40 PM

      Warmed and poured over crepes is my favorite. Very popular in Mexico.

      1. maplesugar RE: caphill2320 Jul 15, 2008 01:52 PM

        Antilope just posted an alfajores recipe here: http://www.chowhound.com/topics/538793

        and there's more Dulce de Leche discussion here from last year: http://www.chowhound.com/topics/458262

        HTH :)

        1. l
          lgss RE: caphill2320 Jul 15, 2008 03:46 PM

          In Paraguay back in the early 1980s, is was used between layers of a cake, often with other fillings (like dulce de guayaba) between other layers of the same cake, particularly for birthdays.

          1. l
            LoN RE: caphill2320 Jul 15, 2008 07:59 PM

            Try Banoffee (do a recipe search).....instead of using the condensed milk you can simplify it by using the Dulce de Leche. I made a similar type dessert recently, only I layered it in parfait glasses.

            1. sarah galvin RE: caphill2320 Jul 15, 2008 08:00 PM

              I just made chocolate brownies with dulce de leche last night. It was swirled on top of half of batter, pour rest of batter and swirl more on top. Also, saw recipes for dulce de leche ice cream. There is a nice puff pastry recipe with cajeta ( could use dulce de leche ) and toasted flaked almonds. If you check www.epicurious.com and ask for dulce de leche, you will get some nice recipes.

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                mar52 RE: caphill2320 Jul 15, 2008 08:42 PM

                Empanadas filled with Dulce de leche and cream cheese

                1. q
                  Querencia RE: caphill2320 Jul 15, 2008 10:00 PM

                  In Argentina dulce de leche is used as a spread on bread or toast, as a topping for dessert pancakes, and as a filling between layers of cake or cookies.

                  1. 4maxwelz RE: caphill2320 Jul 16, 2008 03:35 PM

                    Served warm over homemade vanilla ice cream is the bomb!

                    1. c
                      caphill2320 RE: caphill2320 Jul 21, 2008 12:59 PM

                      Thanks for all the suggestions! I made some grilled peaches this weekend and served it with vanilla ice cream and some of the warmed dulce de leche. Yum.

                      Am looking forward to using it more often!

                      1. geminigirl RE: caphill2320 Jul 21, 2008 05:33 PM

                        I've been wanting to try these...

                        http://www.epicurious.com/recipes/foo...

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