Dulce De Leche is an Argentinian specialty made by boiling a can of condensed milk to reveal a delicious caramelized spread that can be used on toast, as a filling in pie or just eaten with a spoon.
Blogging about another dessert sauce that I make on a regular basis, Dulce De Leche. It’s an Argentinian known as milk jam made by cooking milk & sugar together. In Desi layman terms… condensed milk caramel. Basically, the output of boiling a can of condensed milk and letting it cool revealing delicious caramel.
It requires a few hours to be made but once it’s you can use it in pretty much any dessert to add an extra dimension of flavor. I have used it in my pineapple coconut dessert fiesta, as a layer in my granola pudding parfait and in my favorite brownie recipe to create a chocolate caramel version. You can also spread it on toast, serve it on the side with ice-cream or make Dulce De Leche French Toast roll-ups.
Here are some quick dessert combinations with dulche de leche,
- Plain Cake + Custard + Dulce De Leche. Garnish with grated chocolate.
- Plain Cake + Vanilla Pudding + Dulce De Leche. Garnish with nuts.
- Biscuits + Custard or Pudding + Dulce De Leche. Garnish with cream, nuts or chocolate.
- Plain Cake or Biscuits + Pudding or Custard + Dulce De Leche + Seasonal Fruits
Just like the salted caramel recipe posted a few days ago, this dessert sauce can also be kept in the fridge and added to whatever dessert one plans to make. For reference, dulce de leche is sweeter & thicker thus preferred by youngsters whereas salted caramel has a hint of saltiness which is mostly preferred by adults. I use both, depending on my mood and the preferences of the people I am making dessert for.
Dulce De Leche or Condensed Milk Caramel
- 1 can of sweetened condensed milk 397 gram tin
- 1 large pot
Remove the paper label from the condensed milk can along with the plastic lid.
Place the condensed milk in a large pot / daighchi and add water. Make sure that the water level is at least 2 inches above the top of the can so that it is completely submerged at all times otherwise it can explode.
Turn heat to medium and bring the water to boil. Once the water comes to boil, turn heat to simmer and let the can cook. Cook from anywhere for 2-3 hours making sure you keep on adding water if necessary. For a lighter caramel cook the can for 2 hours and and cook for 3 hours for a darker version.
As a safety precaution, let the hot water cool first then take out the can. Cool the can completely before opening. DO NOT open the can while it’s still hot, as it can explode because of the pressure.
Open the can and use the dulce de leche in your required recipe. If there are leftovers, store in a glass container not in the aluminum can