Rum Dulce De Leche Recipes

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RUM DULCE DE LECHE



Rum Dulce De Leche image

Make and share this Rum Dulce De Leche recipe from Food.com.

Provided by Samantha in Ut

Categories     Sauces

Time 1h40m

Yield 2 cups

Number Of Ingredients 4

two 14-ounce cans sweetened condensed milk
1/3 cup dark rum
1/4 teaspoon vanilla
1/8 teaspoon salt

Steps:

  • Preheat oven to 425°F.
  • Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Check about halfway through cooking time and add more water if necessary to the roasting pan. Carefully remove pie plate from pan and cool completely.
  • Add remaining ingredients to milk and whisk until smooth. Sauce may be made 2 days ahead and chilled, covered.

Nutrition Facts : Calories 87, Sodium 145.8, Carbohydrate 0.1, Sugar 0.1

RUM DULCE DE LECHE



Rum Dulce de Leche image

Categories     Sauce     Rum     Dairy     Dessert     Bake     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 4

two 14-ounce cans sweetened condensed milk
1/3 cup dark rum
1/4 teaspoon vanilla
1/8 teaspoon salt

Steps:

  • Preheat oven to 425°F.
  • Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely.
  • Add remaining ingredients to milk and whisk until smooth. Sauce may be made 2 days ahead and chilled, covered.

DULCE DE LECHE CAKE



Dulce de Leche Cake image

The cake is tender and moist, and it's not too sweet to help balance out with the frosting. The frosting is delightful, it has that caramel flavor from the dulce de leche, and the optional rum complements the caramel's vanilla notes wonderfully. The hazelnuts added a great crunch factor and adds a subtly nutty flavor.

Provided by Jasmine

Categories     Cake Recipes

Time 1h35m

Yield 12

Number Of Ingredients 18

baking spray
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
¾ cup unsalted butter, softened
⅓ cup dulce de leche
1 teaspoon vanilla extract
3 large eggs, at room temperature
¾ cup whole milk
¾ cup chopped toasted hazelnuts
¼ cup dulce de leche
2 tablespoons whole milk
1 cup unsalted butter, softened
3 cups unsifted powdered sugar
½ teaspoon salt
½ cup dulce de leche
¼ fluid ounce dark rum (such as Myers's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
  • Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
  • Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
  • Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
  • Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
  • Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
  • Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
  • Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

Nutrition Facts : Calories 669 calories, Carbohydrate 83.7 g, Cholesterol 123.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 411.1 mg

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