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> dulce de leche, desert
punkrockmommyof2
post May 18 2006, 09:45 PM
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Does anyone know how to make dulce de leche?
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foodiesleuth
post Jul 29 2006, 11:39 PM
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This is an old one, but I want to revive it
Yes, I have several recipes for dulce de leche nd I will share them tomorrow


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foodiesleuth
post Jul 30 2006, 05:46 PM
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DULCE DE LECHE - in the can method

What we are talking here is down-home Cuban comfort food!
There are two versions of this recipe. Smooth and creamy or lumpy.
Both are good. I will give several versions

Smooth and creamy:
Take ane or more unopened cans of sweet condensed milk and place it in a
large stockpot filled with plenty of water. Bring to boil and then turn
down heat to medium and boil for 3 hours for denser "pudding" result.

If you prefer it to be more like a sauce just boil for about 11/2 to 2 hours

I usually make several cans at one time (6 fit loosely in my stock pot) to take advantage of the use of power and not waste.

IMPORTANT -
Cans have to remain immersed in water the whole time - so make sure you start
with plenty of water to begin with so you don't have to add any fresh water
while its cooking.

Take out of the water and cool before refrigerating. Unopened cans can last
a long time. Opened cans won't last any time because you will not be able
to stop eating it.

When can cools down, open with can opener on both ends and using one of the
loose lids, push from one end out the other (as you would a can of cranberry
jelly) Slide the "custard" out, slice and Enjoy!


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foodiesleuth
post Jul 30 2006, 05:49 PM
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DULCE DE LECHE - Pressure cooker Method


1 or 2 cans condensed milk.

Take the label off the cans and place the unopened cans in the
pressure cooker.

Cover can with water till almost the top (about 1/4" from the top).
Place the cover on and lock in place.

Put on the stove under high to medium-high heat. Wait for the
cooker to reach pressure (or starts to sing). Then put the timer on
for 30 minutes. Once the timer goes off, remove the pan from heat
and leave it alone for about an hour. Don't 'quick release'.

Once the pan has cooled so you can open the cover, cool off the can
with cool water, open it and stir the milk until its creamy.

This is sinfully good!

Sonia's note: I have never made it in the pressure cooker so I can't recommend it.
Follow recipe using caution as you would when using a pressure cooker to cook anything.


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foodiesleuth
post Jul 30 2006, 05:51 PM
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DULCE DE LECHE - Slow Cooker Method

1 vanilla bean, split lengthwise
2 cups goat milk
2 cups whole milk
1 2/3 cup granulated sugar
1/4 cup water

Place the vanilla bean, 3 cups of the milk, the sugar, water, and baking
soda in the insert of the slow cooker, and whisk them together. Cook for
9 hours on HIGH, uncovered, then remove the vanilla bean and whisk the
milk mixture gently. Use a dull edged butter knife to carefully scrape
down the crust of sugar that accumulates on the sides of the insert.
Do not skim the foam off the top of the mixture.

Continue cooking for 1 more hour, stirring every 20 minutes, until it is
a rich caramel color and has thickened to the consistency of melted ice
cream. In the meantime, warm the remaining 1 cup of milk in a small
saucepan or microwave. Turn off the slow cooker, and stir in the warm milk.
This will prevent the dulce de leche from hardening while refrigerated.
Carefully remove the insert. Allow the mixture to cool for 10 minutes,
then spoon and scrape it into a small metal bowl. Cover and cool to room
temperature. Mixture will thicken as it cools.
Refrigerate it in a tightly covered container for up to 3 months.

YIELD: Makes 4 cups
SOURCE: Adapted from a combination of an article in the San Francisco
Chronicle and Slow Cooker Cooking by Lora Brody.


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foodiesleuth
post Jul 30 2006, 05:54 PM
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Copied from the Internet
Sonia'


In Mexico we call this "cajeta" and it comes in jars in the supermarket,
in other Latin American countries it's called "dulce de leche" and it's
great on pancakes or toast. Some Mexican dessert recipes call for it, so
here is how it's made. — Nov 4, 2003 - Posted by Maty Piñeiro

1 can sweetened condensed milk

Empty the sweetened condensed milk into a large microwave safe bowl.
Microwave on medium power for two minutes and stir with a wire whisk.
Microwave on medium power for another two minutes and stir.
Return to the microwave for 16 to 24 minutes on medium-low power or until
milk turns thick and caramel color, stirring every few minutes.
Be careful, this will get very hot.

Let cool and serve over pancakes, toast, etc.

Comments from users:

It's astounding that ONE ingredient could make such a great dulce de leche!
Mine turned out extremely thick, just pliable enough to dip the apple wedges
that I served with it. I watched this batch like a hawk as it microwaved...
it didn't burn, though my microwave seemed to cook it faster than 16-24
minutes required in the last timeframe (I think it took about 13 minutes).
I stirred every 3 minutes for the first half of the time, and then every
1:30 for the last half. Don't be scared if the mixture becomes really "foamy"
during the process, just whisk it right back to shape. Muchas gracias, Maty! smile.gif — posted Jun 15, 2004

Another user did not have any luck:
I'm sorry this did not work out for me. I got burnt crumbs of milk at the end
sad.gif — posted Nov 8, 2003,


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Sonia
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foodiesleuth
post Jul 30 2006, 05:55 PM
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DULCE DE LECHE - Stove Top Method

courtesy Michelle Bernstein
Show: Melting Pot Episode: Nuevo Latino--Dessert Show
Courtesy of Food TV Network

Recipe Summary
Prep Time: 5 minutes
Cook Time: 1 hour
Yield: 1 quart

4 cups milk
2 cups sugar
1 teaspoon baking soda
Vanilla extract

Scald milk in heavy bottom sauce pan. Add all other ingredients,
cook on medium low until it turns into caramel, about 1 hour.


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foodiesleuth
post Jul 30 2006, 05:58 PM
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DULCE DE LECHE - The lumpy Microwave Version

This is my brother-in-law's version

2 - 13 oz cans evaporated milk (not sweet condensed this time)
Juice of one lemon or to taste
1-1/4 cup of sugar
2 sticks cinnamon

In a large microwave-safe glass bowl:
Mix evaporated milk with the lemon juice....it will curdle.
Stir in the sugar and zap on high for 10 minutes.
Stir and add the cinnamon sticks.
Zap again on high for an additional 10 minutes.
Remove cinnamon sticks, stir and enjoy!


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Sonia
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