Dulcedeleche Recipes

DULCE DE LECHE

Steps:

• In a ceramic pie pan pour condensed milk from 1 can (400 grams). Using a small silicone spatula scrape the sides and bottom of the can and add all of the condensed milk in the pan.
• Seal the pan tightly with a tin foil or aluminium foil.
• Place this pan in a larger pan. A roasting pan can also be used. Preheat oven at 220 degrees celsius or 430 degrees fahrenheit for 10 to 15 minutes.
• Heat water till it starts boiling.
• Carefully pour the hot water in the baking pan or roasting tray till it reaches half of the pie pan. note that the amount of water to be added will depend on the size of the pans.
• Using oven mitts (oven gloves) carefully place both the pans in the oven. bake at 220 degrees celsius for an hour or two hours. For a light caramelization of the condensed milk, you can bake for an hour. For a more deeper caramelization, bake for two or for more than two hours. Check after an hour. Remove the pans carefully using oven mittens.
• If the caramelization is less, then continue to bake for more 30 minutes to 1 hour or more. You can even check after 2 hours. You can also add a pinch of salt (optional) in the dulce de leche after it is done. Mix well and use in desserts or sweets.
• Dulce de leche stays well at room temperature for a few days. You can even keep in the fridge in an airtight jar or container. Stays good for a month in the fridge. On keeping in the fridge, the color slightly lightens and the consistency becomes more fluid. So if you are planning to use dulce de leche in a day, then might as well keep it at room temperature.

EASY DULCE DE LECHE RECIPE

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweetened condensed milk in a pie plate or similar baking dish, and cover it tightly with foil.
• Place the covered dish in a larger pan, and pour hot water into the larger pan until it comes about 1 inch up the sides.
• Bake in the oven for about 2 hours (checking every so often to refill with water if needed), or until the desired color and thickness* are achieved.
• Whisk the dulce de leche to smooth out any lumps.

DULCE DE LECHE

Steps:

• Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

DULCE DE LECHE

Steps:

• In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.

HOMEMADE DULCE DE LECHE

Steps:

• Classic menthod:
• Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
• Sweetened condensed milk method:
• Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.

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.

HOW TO MAKE DULCE DE LECHE

Steps:

• Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
• Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
• Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.