Best Good Eats Dulce De Leche Recipes

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DULCE DE LECHE



Dulce de Leche image

Provided by Alton Brown

Categories     dessert

Time 3h5m

Yield about 1 cup

Number Of Ingredients 4

1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

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.

GOOD EATS DULCE DE LECHE



Good Eats Dulce De Leche image

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

Provided by mikey ev

Categories     Dessert

Time 3h5m

Yield 1 cup

Number Of Ingredients 4

1 quart whole milk
12 ounces sugar, by weight (approximately 1.5 cups)
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

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.

Nutrition Facts : Calories 1912, Fat 31.7, SaturatedFat 18.2, Cholesterol 97.6, Sodium 1052.4, Carbohydrate 387, Sugar 388.8, Protein 30.7

DULCE DE LECHE



Dulce de Leche image

There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.

Provided by Food Network

Categories     dessert

Time 4h5m

Yield about 1 1/4 cups

Number Of Ingredients 1

One 14-ounce can sweetened condensed milk, unopened

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.

DULCE DE LECHE



Dulce de leche image

This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream

Provided by Charlotte Pike

Categories     Condiment, Dessert

Time 25m

Yield Makes around 450 ml

Number Of Ingredients 4

50g granulated sugar
50g unsalted butter, cubed
75ml whole milk
1 x 397g can condensed milk

Steps:

  • Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
  • When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
  • Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium

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