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Great use for a can of Dulce de leche?

Some time back I bought a can of dulce de leche because I planned to make a quick dessert -- namely banoffee pie [the can was the quick alternative to boiling milk for hours on the stove]. But I never did make it after all. And I just looked in the cupboard and it is best used by Oct 09, so the time is now!

I *love* the flavor and I still would like to make banoffee pie, but I'd like something else for this round, as I am afraid the banoffee pie won't get eaten in one setting, and...well, brown, left-over bananas are not beloved in my family.

If you could suggest your favorite dulce de leche thing, using one can, I'd appreciate it. Pies, cakes, bars/cookies, and whatever else are all welcome.


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  1. Warmed and spooned over ice cream and/or poundcake, maybe sprinkled w/some toasted nuts or coconut. Could also add sliced bananas or peaches to the mix. Or make blonde brownie sundaes--brownie square as base, ice cream, dulce de leche, nuts. At a party I attended once, someone served it as a dip on a tray of fresh fruit--apple and pear slices, strawberries and pineapple, all perched on the end of skewers.

    1. Cheesecake--save about 1 1/2 cups of cheesecake batter (any recipe is fine), mix w/ dulce de leche and swirl back in. I use brown sugar in the crust to give that a more caramelly flavor, too.

      1 Reply
      1. re: chowser

        Or, just spread it on the top of the cheesecake, for a real dulce de leche hit.

      2. You don't need to use the whole can at once. Just transfer it to a sealed container. It will keep in the fridge for weeks, or until you finish it off one spoonful at a time.

        1 Reply
        1. you can make ice cream or layer it in a cake or maybe find a way to use it to sweeten pudding/creme?

          i'm in the same situation with a can of this stuff (was going to make ice cream but freezer is still full) and is looking to make something casual to take to the office... coffeecake with this layered in? sandwiched cookies?

          1 Reply
          1. re: jeniyo

            Good idea for a cookie--I love alfajores.

            1. Saveur's Pastel de Cuatro Leches:

              In the future, you can easily make dulce de leche by boiling or pressure cooking a can of sweetened condensed milk. Search the board for the procedure and safety precautions.

              3 Replies
              1. re: Joe MacBu

                Procedure? As far as I can tell, having done it on the stove, the entire procedure is as follows: put can of sweetened condensed on stove in pot that has enough water to cover can. Boil water. Watch TV and make sure water doesn't come too far below can. It was a lot of TV to watch, but I persevered. :)

                Dulce de leche with apples is my fav "prep," even over tres leches cake, which I find sinfully delightful.

                1. re: Ali

                  And a pressure cooker makes it even easier. Put an unopened can of condensed milk in the pressure cooker and cover it with water. Cook under pressure. If you cook it for 20 minutes, you can pour it over your ice cream. If you cook it for 25 minutes, you can spoon it over your ice cream. If you cook it for 30 min, you just eat it by the spoon-full.

                  1. re: yayadave

                    Thanks -- one of these days maybe I'll try the boiling procedure.

                    In the meanwhile, I think I'll try this recipe for Dulce de Leche Brownies from David Lebovitz (I found it through Simply Recipes). That sounds pretty hard to beat.

                    Thanks again for all the ideas.

              2. Great use for a can of Dulce de leche?

                Start a discussion topic on Chowhound Home Cooking. ;-)

                1. Apart from eating it by the spoonful? I mix it with cream cheese and use as a cake frosting. Here are some suggestions:




                  Dulce de Leche Macaroons

                  Makes about 1 1/2 dozen

                  14 oz can dulce de leche
                  3 cups lightly packed sweetened flaked coconut
                  1 teaspoon vanilla extract

                  Preheat oven to 350F. Line baking sheets with parchement paper or silicone mats, or butter generously.

                  Mix together the dulce de leche, coconut and vanilla. Using a 1 3/4-diameter scoop, drop the spoonfuls of dough on the prepared baking sheets, spacing them 1-1/2 inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough (no need to press hard; just press out the hump). Bake for 12 to 14 minutes, until the edges are dark brown and crisp. Let the cookies cool for 10 to 15 minutes. Store the cookies for about 1 week in an airtight tin, or freeze for 1 month. Separate the layers of cookies with waxed paper or they will stick together.

                  1. As a layer in tiramisu dulce de leche is delicious.
                    Swirled in vanilla pudding
                    Added to rice pudding

                    My son dips his chocolate bars into the stuff!

                    1. I've seen recipes in Mexican cookbooks using it as sauce with crepes - warm and thin with some cream.

                      'cajeta' (little box) might be a useful search term. This a common Mexican name for this, named for the boxes that the traditional goats milk caramel was sold in.

                        1. re: bluemoon4515

                          That's what I've decided to make -- I posted earlier, but it is sort of hidden up there. I can't imagine that they wouldn't be delicious, but I'll let you know. Thanks!

                        2. Oooo~~ if only i didn't announce to the husband that i'm on a diet and i need him to cooperate... =)