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Saturday, May 21, 2011

Dulce de leche (Central and South American)

The dulce de leche (or confiture de lait) is a traditional South-American cream that feels and tastes like caramel, only with a more milky touch. It is widely used as an ingredient for various cakes and desserts, but is insanely good and addictive on its own as well, spoonful after spoonful. 
The traditional method required mixing milk and sugar and slowly heating and continuous stirring for a long time, but modern methods using canned condensed milk are way easier. All the methods to prepare it are listed and well explained here but the oven one is by far the simplest and safest. It is this method that we will also portray below. Enjoy your dulce de leche, whatever you need it for! :) 

Ingredients (makes about as much dulce de leche as the can of condensed milk contains):
  • 1 can of sweetened condensed milk (Don't confuse it with evaporated milk)
  • some tools: a deep baking dish, a smaller bowl (large enough to contain the milk), some aluminium foil)

Just pour the contents of the can into the bowl:

Cover it tightly with aluminium foil and place it the larger baking dish. Fill the large baking dish with water, until the water level almost threatens to reach the smaller bowl's height. Place the baking dish into the oven and bake at 220 C for at least 2 hours.

Then take out of the oven, allow to cool and whisk it until smooth (if needed). Your dulce de leche is done. :) Dig in!

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