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Dulce de leche, pronounced DOOL-say duh LAY-chay) is a luscious
sweetened milk sauce that is literally finger-linking good! The name means "milk sweet," "milk jam," and "sweet milk sauce."
Some people like to make dulce de
leche by boiling a can of sweetened condensed milk on the stove top. I'm
too chicken to do this as I've read many accounts of the cans exploding. This
oven method is easy-to-do and very safe. The oven version also eliminates the
need for stirring. Just check the water level halfway through cooking.
Dulce de leche originated in Argentina, but is
also popular in Brazil, Columbia, Chile, and Cuba. Colombians know it as Arequipe and
Peruvians as Manjar Blanco, but the recipe is basically the same. In Puerto
Rico, dulce de leche is made into a soft candy rather than a sauce. It is a slow
reduction of milk and sugar over low heat to produce a creamy, caramel spread.
Today chefs often mix in vanilla, cinnamon, and/or liqueurs. This decadent
butterscotch-like sauce is spread on toast, hot cakes, waffles, and served as a
topping for crepes, pound cake, served with fruits, and ice cream. Let you
imagine be your guide!
Check out all of Linda's
Puddings, Creams, and Custard Recipes.
Dulce de Leche Recipe
Recipe Type:
Puddings, Creams & Custards,
Condiments & Sauces
Yields: 2 1/2 cups
Prep time: 15 min
Cook time: 2 hr
Ingredients:
2 (14-ounce) cans sweetened condensed milk
Pinch of coarse salt
Hot water
Preparation:
Adjust oven rack to center position. Preheat oven to 425 degrees F.
Pour condensed milk into a deep pie dish or
straight-side 5-cup capacity baking dish; stir in a pinch of salt. Cover tight
with aluminum foil. Place baking dish in a roasting pan.
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I had two different brands and types of sweetened condensed milk in my pantry. They worked great together! |
Bring the water for the water bath to a light
simmer on top of the stove; carefully pour hot water into the roasting pan to
come half-way up the sides of the baking dish.
Bake approximately 1 1/2 to 2 hours, depending on how thick you want it.
NOTE: Check a few times during the baking time and add
more hot water to the roasting pan A necessary. Once the Dulce de Leche
is nicely browned, carefully remove from the oven and let cool. Once cool, whisk until Dulce de Leche is smooth.
Store,
covered, in the refrigerator until ready to serve. The sauce can be kept in the refrigerator for at least a month.
Makes about 2 1/2 cups.
One of the ways I like to serve Dulce de Leche is with sliced bananas on top.
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