CubanGirl posted an updated version of making Dulce de Leche (caramel sauce) using condensed milk. I was afraid it would get lost in the shuffle, so I'm posting it all here again. Hope that's o.k., CG.
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I love Dulce de Leche (was heartbroken when Häagen-Dazs got rid of the lite version). I am one of those strange people that while I love sweets, I find many desserts to be too sweet despite having grown up in sugar cane country with melao (or perhaps because of it), so I find it too sweet when made with condensed milk.(Ditto for flan, my favorite dessert). I do love Dulce de Leche, and make it from scratch (does not take longer than the method described above, but I can control the sugar) for homemade Dulce de Leche ice cream among other things. However for the rest of the world that does love the condensed milk kind, you might want to try Dave Lebowitz's method It avoids the whole can thing (and takes less time).
Dulce de Leche or Confiture de Lait
Adapted from The Perfect Scoop (Ten Speed Press)
Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
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I made this version this a.m. and it's a lot easier on the nerves than listening and wondering...doing it the old way. Thanks so much for the idea.
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I love Dulce de Leche (was heartbroken when Häagen-Dazs got rid of the lite version). I am one of those strange people that while I love sweets, I find many desserts to be too sweet despite having grown up in sugar cane country with melao (or perhaps because of it), so I find it too sweet when made with condensed milk.(Ditto for flan, my favorite dessert). I do love Dulce de Leche, and make it from scratch (does not take longer than the method described above, but I can control the sugar) for homemade Dulce de Leche ice cream among other things. However for the rest of the world that does love the condensed milk kind, you might want to try Dave Lebowitz's method It avoids the whole can thing (and takes less time).
Dulce de Leche or Confiture de Lait
Adapted from The Perfect Scoop (Ten Speed Press)
Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
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I made this version this a.m. and it's a lot easier on the nerves than listening and wondering...doing it the old way. Thanks so much for the idea.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com