WELCOME!

Browse the over 1,000 recipes for the beginner to the experienced cook... with lots of photos and all with easy to follow instructions, helpful hints and tips...plus loads of information..... enjoy!







Never Miss a Post... Subscribe Via Email

Enter your email address:

Delivered by FeedBurner

Or Subscribe to Our Feeds Via a Reader

Recipe: Dulce de Leche


Dulce de Lece… oh how I love thee… let me count the ways…. Dulce de Leche … I've read it's considered a national treat in Argentina.... I’m not surprised… it’s fabulous!

So just what is Dulce de Leche?... it’s a thick caramel-like sauce or spread made from milk. Many countries have their version of this… from Latin America, most notably Argentina and Chile to Portugal to Russia to Norway.. the list goes on and on.. and with good reason.. it’s just delicious.

This fabulous sweet is used as a spread on bread or cookies… used as a filling for cake.. or warmed to a delightful sauce for puddings, flans, custards and ice cream. If you like caramel.. you have found the perfect treat!

Are you a caramel lover?… well … I definitely am… always have been.. when I was a little girl.. my Dad used to buy packages of those cubes of caramel wrapped in clear plastic… we used to sit and eat them together while watching TV… I've been addicted ever since.

TIPS

There are a number of methods to making this… one of which is boiling then simmering the sweetened condensed milk in the can submerged in a large pot of water… aside from it being a completely scary thought… images of the fire department coming in with big hoses or having the can fly out of the pot like a cannon ball through a wall… run through my mind… it’s just not a good idea… in a word… don’t do it… actually that’s three words.

Speaking of sweetened condensed milk… take note.. it’s sweetened condensed milk you need not evaporated milk which does not container the sugar… you know the little can.. from the folks at Eagle Brand… that’s the one you need.

Back to cooking methods… this has a long cook time… and if you were to make it on the stove top or the microwave it would require your attention and lots of stirring… so being a basically lazy person… I whole heartedly endorse the oven method… no stirring… just check on it periodically to make sure you add more hot water to the water bath as the water will evaporate in the oven…

This keeps in a sealed container or jar in the refrigerator for a week… yeah right… a week.. surely you jest… you’re lucky if you have anything left the next day… let alone a week.

This makes are a great last minute gift for a food lover such as yourself… buy some nice jars… make a label.. maybe a bit of pretty fabric over the closed lid cinched with a thin piece of ribbon or twine… so pretty and something that someone can enjoy.. maybe place it in a small basket with some homemade muffins or croissants from a bakery…

While this recipe is not quick.. it is easy and simple… truly simple and well worth making… costs a lot less to make then to buy it already made… the only problem is… once it’s done…the tasting…. after all… you have to taste it…you dip your spoon into it.. and close your eyes and then slowly lick that spoon… okay.. so what’s one more spoonful?... and another … and another… and another…

A truly addicting and intoxicating treat…. you know you have to try it…






PRINT RECIPE

Recipe: Dulce de Leche

All you need:

1 can Eagle Brand Sweetened Condensed Milk

All you need to do:

Preheat the oven to 425 degrees F.

Pour the sweetened condensed milk into a glass pie plate. Cover tightly with foil.

Place the covered pie plate in a roasting pan. Place in the pie plate into the oven on the middle rack.

Add enough hot water to the roasting pan so the water comes up about half way up the side of the pie plate.

TIP: Check on the pan after about 30 minutes… add a little hot water to compensate for the water that has evaporated… check again after another 30 minutes.

You will need to bake this at 425 degrees for a total of 1 ¼ hours or until golden in color. Mine has always taken exactly 1 ¼ hours.

Remove from the oven. Carefully remove the pie plate from the pan and remove the foil.

Place the thickened sauce into a bowl and whisk until smooth. Allow to cool then place in a clean jar and refrigerate until use.

To Use:

It will become thick and spread-like… perfect to spread on toast or breads. To use as a sauce.. allow to warm slightly in the microwave or place the jar into a bowl of warm water.

0 comments:

.

Foodie Blogroll

  © Blogger template ProBlogger Template by Ourblogtemplates.com 2008

Back to TOP