Café Dulce De Leche Recipes

DIY DULCE DE LECHE

Steps:

• Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn't matter whether the jars are laying on their side or standing up straight - do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 - 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator. Supposedly it keeps in the refrigerator for up to a month - good luck getting it to last that long!
• The dulce de leche can be warmed up on low heat in the microwave or on the stovetop in a pan of water to be drizzled over ice cream, used as dip for apples, spread over crepes etc. We also enjoy it cold or at room temperature for a spread on bananas, apples, sweet breads (like banana or zucchini). The options are endless!

CAFE DULCE DE LECHE

Steps:

• Place dulce de leche into the carafe of a coffee maker. Brew coffee with water and ground coffee; let coffee drip over dulce de leche. Stir until dissolved.

COFFEE PANNA COTTA

Steps:

• Lightly spray four molds or ramekins with a fine mist of oil spray. Set them aside.
• In a medium bowl, combine evaporated milk, condensed milk, vanilla extract, and instant coffee. Gently stir with a spatula to combine well.In a fine mist, add the unflavored gelatin, stirring to prevent it from clumping. Cover the bowl with a clean towel, and let it rest for five minutes on the counter.Sieve to make sure everything has dissolved and there are no solids.
• Once sieved, pour the mixture into a medium saucepan, and cook over low heat, stirring constantly but gently until the mixture is heated, but before it breaks the boil. Remove from the heat and immediately pour into the ramekins or molds. Cover the ramekins with plastic wrap and let them cool for 15 minutes.
• Chill for at least 4 hours, or even overnight.
• An hour before serving, make the sauce by mixing dulce de leche and ice-cold water. Cover, and chill in the fridge.
• To unmold the panna cotta, slide a sharp knife all around the edge to release the edge. Pour some warm water into a bowl, then dip the ramekins into the water bath for 5 seconds. This will help loosen it a bit more.Remove the ramekins from the water. Cover the ramekin with a dessert plate and turn it upside down. If it doesn't fall immediately shake gently to release it.
• Serve it with the dulce de leche sauce on the side.

DULCE DE LECHE CAKE

Steps:

• Preheat oven to 350 degrees with the baking rack in the middle. For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans). For a round cake - butter and flour three 8-inch round cake pans*
• Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
• Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
• Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
• Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
• Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
• Roast: Preheat oven to 325F° with the baking rack in the center.Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
• Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins. Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
• Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
• If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
• Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
• Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
• Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
• Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
• Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
• Cover the cream with chocolate flakes by sprinkling the top and pressing it against the sides. OR prepare chocolate ganache and pour it over the top of the cake.
• Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
• Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

DULCE DE LECHE MACCHIATO

Steps:

• Heat the milk until simmering and pour into a small mixing bowl.
• Using a wire whisk, whip the hot milk until frothy.
• Place the dulce de leche in a microwave-safe cup and heat on HIGH for about 30 seconds or just until thin and slightly pourable.
• Reserve a little of the dulce de leche for the topping.
• Add the hot coffee to the rest and stir to combine. Divide between two cups or glasses.
• Pour the milk into the glasses, dividing it equally.
• Spoon the foam on top, again dividing it equally.
• Drizzle the reserved dulce de leche on the milk foam.
• Serve at once.